Breaded Veal Cutlets

Breaded veal cutlets are a fast dinner solution for busy weeknights and a great way to make the most of your leftover bread. To make your own bread crumbs for these veal cutlets, simply pulse day old bread in a food processor to a coarse grind.

                                                                                  Breaded Veal Cutlets

INGREDIENTS

3 kg Veal cutlets (scaloppine): 24 pieces,

 (125 g) each for preparation of veal)

to taste Salt

to taste Pepper

125 g Flour

4 Eggs

250 mL Milk

750 g Bread crumbs, dry or fresh

250 mL Oil or clarified butter, or a mixture of oil

and butter

375 g Butter

1. Lightly flatten each piece of veal with a meat mallet. Do not pound too

hard, or you may tear the meat.

2. Season the meat with salt and pepper and pass
through Standard Breading Procedure

a). Flour.

Helps the breading stick to the product.

b). Egg wash.

A mixture of eggs and a liquid, usually milk or water. More eggs give greater binding

power but increase the cost. A small quantity of oil is occasionally added to the egg wash.

c). Crumbs.

Combine with the egg wash to create a crisp, golden coating when fried. Fine, dry bread

crumbs are most often used and give good results. Also popular are Japanese-style dry

bread crumbs called panko (Japanese for “bread crumbs”). These coarser crumbs

give a pleasing texture to fried items. Other products used are fresh bread

crumbs, crushed corn flakes or other cereal, cracker meal, and cornmeal.

3. Heat about(5 mm) oil or butter in a large saute pan. Place the

cutlets in the pan and pan-fry until golden brown. Turn and brown the

other side. Remove from the pan and place on hot plates.

4. Heat the butter in a small saucepan or saute pan until lightly browned.

Pour (15 g) brown butter over each portion.