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.

 

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