Breaded Veal Cutlets
Monday, April 13, 2009 at 8:25AM
I found great looking veal cutlets at none other than Piggly Wiggly (very local supermarket with an obviously funny name). They were perfect and uniform in size. For a minute I thought I was back in London where my butcher hand cut everything. But no, right here in the cold case Catelli Brothers veal cutlets. They were about ¼ inch thick, which was just what I wanted! A bit of substance to the cutlet rather then the paper thin irregular scallopini pieces which cook in a nano second and come out tough which I have come across more than I would have liked. My round about point is...you need some substance to a cutlet if you want to pan fry it and actually taste it. And as veal prices go? On the reasonable side as well. I didn’t say ouch when I checked out.
Ingredients
Serves 4
4 veal cutlets about ¼ inch thick
2 cups Italian seasoned panko bread crumbs or more as needed for breading
¼ Parmesan cheese, grated or more as needed for breading
2 eggs, beaten
½ cup flour or more as needed for breading
Salt and pepper
Olive oil for frying
Set up your breading pans in this order, flour, egg, and panko.
Season veal with salt and pepper. Dip the veal into the flour, shake off excess. Then egg and finally into the bread crumbs pressing down firmly. Transfer veal to a baking sheet lined with parchment paper and refrigerate for at least 10 minutes, up to an hour or so (please see note below). Heat a large skillet over medium heat. Add a few tablespoons of oil. The skillet is hot enough when the oil moves in waves. Add two cutlets at a time. You do not want the cutlets to touch and you do not want to over crowd the pan or you will not get a nice golden brown color. In between batches wipe out skillet with a paper towel, bring it back up to heat and add more olive oil. Cook for approximately 4-6 minutes total (2-3minutes each side) depending on the thickness. You don’t want to over cook these or they will be like shoe leather. Garnish with lemon wedges.
It’s All Delicious notes: If you have plain panko, just throw a little oregano and garlic powder in and mix them up. You can also substitute the veal for chicken...obviously.
Also...I know it is taboo to add cold meat to a hot pan...but in this case I found that the bread crumb coating really stuck to the veal better and did not leave any of the delicious coating in the bottom of the skillet. It also did not in any way make the meat tough nor did it seize up either...so I'm sticking to this method!
Reader Comments (2)
Great post! I found this while searching for Veal Cutlets. I have some thawing and I didn't know what to do with them, until now! Thanks.
www.homewithmandy.com
Thanks for stopping by Mandy and hope you enjoyed them...they are a fav around here!