This recipe, featured in Hot Topics Vol. 14, Winter 2003, comes from The Berghoff in Chicago, IL.
Recipes is for 4 servings.
Ingredients:
- 4 veal cutlets, 5 oz. each (pounded thin)
- 1 cup (.24 L) flour (seasoned with salt & white pepper)
- 2 eggs, lightly beatened with 2 tbsp. (29.6 mL) milk
- 1 cup (.24 L) cracker meal or fine breadcrumbs
- Canola oil
Instructions:
Take refrigerated veal cutlets and dredge in seasoned flour. Shake off excess flour and place cutlets into egg mix, coating both sides. Remove from egg mixture and place into breadcrumbs. Cover cutlets with breadcrumbs and pound with hand to ensure proper breading. Remove from crumbs and refrigerate.
Heat canola oil (approximately ¼' deep) in skillet. When oil is hot, place cutlets in pan. Be careful, hot oil may splatter. When cutlets are golden brown on one side, turn cutlets over and brown other side.
When cutlets are browned on both sides, remove from oil. Place on paper towel to absorb oil. Garnish and serve.
