Breaded Veal Cutlet Recipes

Steps:

• Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
• Slice lemon in half and squeeze lemon juice over all four pieces of veal.
• Allow the veal to sit in lemon juice for 30 minutes.
• Allow excess lemon juice to drip off before breading the cutlets.
• Sprinkle a pinch of salt over each cutlet.
• Place flour in a large shallow plate.
• Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
• Place breadcrumbs in a large shallow plate.
• one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
• Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
• Then dredge into the breadcrumb mixture to coat.
• Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
• Heat shortening in a large heavy skillet.
• There should be enough oil in the pan for the cutlets to "swim".
• When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
• Fry first side slowly until golden brown, about 4-6 minutes.
• Turn cutlets over with a spatula, being careful not to splatter hot oil.
• Fry on second side for about 4-6 minutes, or until golden brown.
• Drain on paper towels.
• If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.

Steps:

• In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
• Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
• To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
• Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.

Steps:

• Wipe the veal cutlets with a damp cloth. Sprinkle with salt and pepper, and dip into bread crumbs. Beat the eggs with the milk and dip the cutlets into this and then again into crumbs. Saute in butter over medium low heat until nicely browned. Turn only once and brown the second side. Cook until meat is done and serve with mashed potatoes and milk gravy. Note: Cook time depends on the doneness you prefer.

Steps:

• In a bowl beat 2 eggs.
• In a second bowl mix, bread crumbs, salt, pepper, garlic and parsley.
• Dredge veal in eggs then bread mixture.
• In oven proof fry pan heat oil or butter and cook for 3 minutes per side.
• Sprinkle with parmesian cheese, add tomato sauce and bake for 30-45 minutes in preheated 350`f oven.

Steps:

• Break eggs in a shallow bowl and beat with a little oil, salt and pepper.
• Place flour in a second bowl and bread crumbs in a third.
• If necessary, flatten cutlets between two sheets of plastic wrap.
• Place slices of brie on cutlets and fold in two.
• Dip in flour, then eggs and finally in bread crumbs.
• Cook in oil and butter 5 minutes on each side.
• Serve on a plate with fresh pasta, a slice of lemon and grated parmesan or sharp cheddar.