Breaded Veal Cutlet With Brie 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:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.
• Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.

Steps:

• Combine the parsley with garlic and eggs. Season the veal with salt and pepper. Dust the veal in flour, drop in the egg batter, and finish in the bread crumbs. Heat 2 cups of blended oil on medium high in a fry skillet. Add the veal, cook until golden on both sides. Drain on paper towels. Serve with sliced lemon and parsley and mashed potatoes.
• Boil potatoes in salted water until cooked. Put through food mill or masher. Add little amounts of cream and butter until desired creaminess. Season with salt and white pepper.

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.

Steps:

• Lightly season the meat on both sides with the seasoning mix.
• Combine the bread crumbs and cornflake crumbs together (50/50 ratio) . Set up three deep containers; one with the egg, one with the flour and one with the breadcrumb mixture.
• Dip the meat into the flour, then into the egg, then into the breadcrumbs. Set on paper towels, letting the meat rest for 10 minutes.
• Heat enough oil to completely cover the meat when frying. When hot fry for 3 - 5 minutes on each side, or until desired browning is reached.
• Drain on paper towels.
• SEASONING MIX: Combine all of the ingredients together. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. Makes a big batch that will last you quite a while and can be used on any meat.

Steps:

• For the savory relish, chop the olives and the capers into small bits and stir together in a small bowl with the chopped anchovies and lemon juice.
• Pound the veal scallops, one at a time, with the toothed side of the meat mallet, tenderizing and flattening them into very thin ovals.
• Spread the flour in one large plate, and the bread crumbs in another. Pour the eggs into a wide, shallow bowl, and beat in the salt and freshly ground pepper to taste. Set the colander or sieve in a bowl. Cover a tray or large platter with several layers of paper towel.
• Dredge each cutlet in flour, coat well with egg, and lay it in the sieve to drain (return collected drippings to the egg bowl if needed). When all are in the sieve, coated with egg, start heating the 1/2 cup of oil and the butter together in the skillet over medium heat.
• Bread four cutlets-or as many as will fit in the skillet in an uncrowded layer-pressing both sides in the platter of bread crumbs, so the crumbs adhere and cover the meat. When the butter is melted and bubbling, lay the cutlets in the pan, and fry until nicely colored on the underside, about 2 minutes, then flip and fry the second side another 2 minutes or so, until the veal is cooked and the coating is golden and crisp. Adjust the heat so the crumbs color gradually but don't burn.
• Meanwhile, bread another batch of cutlets. Move the fried ones to the paper towels to drain, and clear stray bits of breading from the pan before laying in the next batch. Fry all the cutlets, clearing the skillet between batches and adding oil or butter if needed. Layer cutlets on the platter with paper towels in between to absorb oil, and keep them warm near the stove or in a low oven.
• When all the cutlets are cooked and drained, lay two on a warm dinner plate for each portion. Scatter a generous tablespoon of the olive-caper-anchovy relish over the cutlets, and serve right away.

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.