Veal Cutlets Portugese Style Recipes

CLASSIC BREADED VEAL CUTLETS

Steps:

• Gather the ingredients.
• Pat dry the cutlets and set them aside.
• On a plate, combine the flour and salt.
• In a shallow bowl, whisk the eggs thoroughly with the water.
• Put the breadcrumbs or panko on another plate.
• Line the plates and bowl in order from left to right: flour, egg, breadcrumbs (right to left if you're left-handed). Set a platter or baking tray at the end of the line, after the breadcrumbs.
• Dredge the cutlet on both sides in the flour to coat it thoroughly; shake off any excess.
• Dip it in the egg so it is completely covered and lift it out so the excess egg can drip off.
• Lay the cutlet in the breadcrumbs, covering it on both sides, gently pressing the crumbs onto the surface of the cutlet.
• Set the cutlet on a baking sheet or platter and repeat with the remaining cutlets, placing in one layer without touching.
• Heat a shallow layer of oil in a wide, high-sided frying pan or similar vessel over medium-high heat. Add as many cutlets as fit in a single layer. If the cutlets get too dark, lower the heat as needed.
• Fry the cutlets until they're golden brown on the first side for 2 to 3 minutes.
• Turn them over and cook them until they're golden brown on the other side and cooked through. Cooking time should be 4 to 6 minutes total. Do not overcook.
• Repeat with any remaining cutlets, if necessary.
• Transfer to a paper-towel-lined plate or platter.
• Serve with lemon wedges and enjoy.

VEAL CUTLETS PORTUGESE STYLE

Steps:

• scald tomatoes.
• remove skin.
• cut into small pieces removing seeds
• season cutlet, i think you could use beef here,with salt pepper and sprinkle with a little flour
• fry in some butter over medium fire 10 to 15 minutes
• or until tender and browned
• do not cover
• when cooked remove cutlets to a hot dish pour wine in pan add tomatoes and cook slowly 10 minutes
• add chopped chives
• and butter
• heat only until butter is melted
• serve over cutlets.

VEAL CUTLETS WITH TOMATO AND BASIL SAUCE

Steps:

• Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tablespoons olive oil to same skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.

VEAL CUTLETS ITALIAN STYLE

Steps:

• In a food processor blend pine nuts and basil leaves.
• Add parmesan, garlic, olive oil, and salt.
• Blend until smooth and set aside.
• In large skillet heat olive oil on medium - high. Brown both sides of veal.
• Turn heat off and leave cutlets in skillet.
• Spoon pesto sauce on veal and top with Fontina cheese, tomatoes, and black pepper.
• Turn heat to low and cover until cheese melts and veal is fully cooked.