Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Becsiszelet




Source of Recipe


Internet


Recipe Introduction


Veal Cutlets



List of Ingredients




2 lbs. of veal cutlets trimmed of any sinew
1 to 2 whole beaten eggs
1/2 to 1 cup of flour
2 cups of fine white bread crumbs
salt
pepper
3 or 4 Tbls. butter or lard
2 fresh lemons quartered



Recipe



Beat or pound the veal cutlets until very thin. I use two thick pieces of plastic and a hammer. Lightly salt and pepper the veal cutlets. Dip the pieces of veal into a dish of the flour, coat both sides and shake off the excess flour. The flour coating will help the egg coating to adhere. Dip the pieces of floured veal into the dish of the beaten raw egg and coat both sides Press the pieces of veal into a bowl of fine white bread crumbs. Coat both sides with crumbs. Let the bread crumbed veal slices dry flat for at least 1/2 hour.

Heat the butter or lard in a large frying pan. I prefer lard. Lard has the advantage of not scorching as easily as butter and lard makes a tastier browned coating.

Sauté the cutlets until they are a golden brown. The thin cutlets will cook quickly, it will not take long. Perhaps 4 min. on each side. You will know when to turn it over, the bottom breading will be a golden brown.

Do not cover finished cutlets with a cover. The steam will soften the bread crumb coating and it will fall off.

Serve topped with quarters of lemon. The lemon juice is squeezed on the cutlet according to preference.

Note: Leftover cutlets are delicious cold with a mayonnaise dressing, and can be reheated for a cutlet sandwich.

Serves 4 to 6.