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.
Nutrition Facts : Calories 844 kcal, Carbohydrate 101 g, Cholesterol 200 mg, Fiber 9 g, Protein 35 g, SaturatedFat 6 g, Sodium 1018 mg, Sugar 10 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
VEAL CUTLETS WITH CHORIZO (DAISY)
Number Of Ingredients 8
Steps:
- Heat oven to 200 F. Season cutlets with salt & pepper. Dredge in flour. Cook in 2 T oil until browned on each side. Transfer to baking sheet and keep warm in oven. Wipe out skillet and place over med-high heat. Add chorizo and cook until it takes on color and starts to render fat. Add peppers and cook until wilted and crisp-tender. Season with salt & pepper. Transfer cutlets to serving platter and squeeze lemon juice on top. Serve peppers and chorizo on top of cutlets.
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