Breaded Veal Cutlets
4 6 oz. Veal Cutlets
Salt and freshly ground pepper to taste
1 tsp. whole oregano
1 Tbsp. chopped parsley
1 cup breadcrumbs
1 tsp. water
1/4 cup butter or olive oil
Place cutlets between waxed paper. Use a rolling pin and pound very thin. Do each cutlet separately. Salt and pepper to taste. Dredge in the flour; drip in the egg mixture; then dredge in the crumb mixture. Place cutlets on a rack to dry slightly – about 15 minutes. (They hold together nicely when dried like this.) Sauté in butter or oil until browned. Serve with Cream Gravy. Wow!
The secret to turning out excellent Veal Cutlets is not to over cook them. When they turn a light, golden brown, turn them. You can’t ignore these and expect them to turn out good. You have to watch them like a hawk watches your chicken house!
Click here to view the Bluegrass Breakdown column in which this recipe appeared.
Click here to return to J.D.'s Kitchen Home Page.
Copyright © 2002 - 2010 California
Bluegrass Association. All rights reserved.
Please email firstname.lastname@example.org