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From Dorothy McNett's Recipes at www.dorothymcnett.com.
leg of veal, cut into thin slices (1/4 inch)
Marinate the cutlets about 1 hour in the lemon juice. Pat dry with paper towels, sprinkle with salt and pepper. In a flat bowl whisk eggs with water. Place flour on a flat plate, and place crumbs on another plate. To coat each slice, after sprinkling with seasonings, dip into flour and shake off any excess. Dip into egg mixture. Dip into bread crumbs, shaking off excess. Lay flat on a rack placed over a pan or dish. Refrigerate about 20 minutes. When ready to cook, heat enough oil in saute pan to a depth of about 1/2 inch. Cook cutlets over medium heat 3-4 minutes on each side, or until they are perfectly browned. (The color of a Stradivari violin or a Breughel painting, it said in one of my books!) Use tongs to turn. Serve with lemon wedges.
Recipe created 2002-07-22.