Panéed veal cutlets

Simple, yet oh so good…

For 8 gourmand guests You need

• 1/2 cup flour
• 2 teaspoons salt
• 1 teaspoon pepper
• 8 veal cutlets, pounded to about 1/4″
• 2 eggs
• 1 cup whole milk
• 1 cup bread crumbs
• 1 teaspoon Creole seasoning
•  1/2 cup peanut oil

And, here is how You go about it:

1.  Combine salt, pepper and flour.
2.  Combine bread crumbs and Creole seasoning.
3. Beat the eggs, and add to the milk.
4. Prepare standard 3-station breading setup.
5. Dredge the veal cutlets in the seasoned flour, dip the chops in the egg/milk mixture, then roll in the bread crumbs, coating the cutlet thoroughly.
6.  Refrigerate for 30 minutes.
7. Heat the oil in a heavy skillet and cook the chops until done, about 2 minutes per side, until the breading is nicely browned on both sides.
8. Drain on paper towels.
9. Serve immediately.