Breaded Veal Cutlets
About this recipe
There are four types of veal. The most expensive is milk-fed (don’t buy it). The cheapest is sandwich steak (which is actually beef). Then there are two types of baby beef found at Italian meat shops, but make sure they don’t screw you—the only thing more dishonest than an Italian taxpayer is an Italian butcher!
With a tenderizing mallet, lightly pound:
In a bowl, blend together:
- 3 large eggs,
- ¼ tsp. salt, ¼ tsp. pepper, and a little garlic powder (¼ tsp.).
Place veal in bowl with egg mixture and toss until all pieces are well coated.
On a platter, mix together:
- 1½ cups fine bread crumbs,
- 4-5 tbsp. chopped fresh parsley,
- ½ tsp. salt and ¼ tsp. pepper.
To bread: Take piece of egg-coated veal from bowl and pat in bread crumbs until covered on both sides. Put onto a platter. Continue until all veal is breaded.
Fry cutlets, 2-4 at a time, in a large frying pan with approx. ½ inch vegetable or canola oil. Drain on paper towels. Serve with lemon wedges (to burst over top).
- Another name for sandwich steak is rouladen.
- Do the same with chicken or turkey breast (which you would butterfly and only pound lightly).
- Germans use pork cutlets and shake lightly in flour before dipping in egg. They call it schnitzel.
- You could add a squirt of lemon to the eggs if cooking right away (but not if leaving breaded overnight or if making Veal Parmesan).
To make Veal Parmesan: coat the bottom of a lasagna pan with Basic Sauce, and then place a layer of cutlets. Top with more sauce and generously sprinkle freshly grated Parmesan cheese over top. Then top with a nice slice of mozzarella. Bake at 350°F for 30 minutes, covered, and then 15-30 minutes uncovered.