The "classic" Italian Veal Cutlet - so convenient, quick and easy to make, and yet, so delicious!! Can be used as a main course, but typically served as a side dish. Enjoy!!
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00:00 Intro
00:17 Prepping the veal cutlets
05:08 Onto the stove
09:14 Plating, first look
09:36 Taste test
11:08 Outro
The “Classic” Italian Veal Cutlet”
Ingredients
• Veal cutlets
• Breadcrumbs (enough to cover each cutlet, both sides)
• Egg Wash - 1 egg + 1 TBSP Water (or 2 eggs + 2 TBSP water) (more if/as needed)
• All purpose flour (enough to coat each cutlet)
• Salt to taste
• Vegetable oil (or equivalent) for frying
• Optional: 1 lemon (or more) cut into wedges
• Optional: Chopped fresh parsley or dried oregano (to add in your breadcrumbs)
Process
• Sprinkle salt to taste on one side of the cutlet (it’s so thin, no need to salt the other side)
• Coat the cutlet with flour on both sides, shake off excess.
• Dip the cutlet in the egg wash, coat both sides, let excess drip off.
• Coat the cutlet with breadcrumbs, both sides - set aside.
• Repeat this process until all your cutlets are done.
• In a frying pan, heat vegetable oil to about 350 - 360 degree F.
• Place cutlet in hot oil, and fry for 30 - 60 seconds. Turn the cutlet and cook the other side for 30 - 60 seconds.
• Remove cutlet from pan and place on a paper towel on a plate, to absorb any excess oil.
• Serve (with optional lemon wedges - squeeze juice on top of cutlet) and enjoy.
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
► USA amzn.to/2JLwbEe
► Canada amzn.to/3baKEF0
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada amzn.to/3s0sU5a
► USA (similar) amzn.to/2XbpcYo
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