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Categories:Viewed: 34 - Published at: 7 years ago
Ingredients
- 1 cup flour
- 3 cups bread crumbs, preferably fresh (page 580)
- 3 eggs, beaten
- Salt and black pepper to taste
- 1 pound thinly sliced veal from the leg (scaloppine), about 1/8 inch thick
- 2 tablespoons butter plus 2 tablespoons olive oil or all oil or all clarified butter (page 241)
- Chopped fresh parsley leaves for garnish
- 1 lemon, cut into quarters, for serving
Method
- Preheat the oven to 200F.
- Set out the flour, bread crumbs, and beaten eggs on plates or in shallow bowls next to each other on your counter and have a stack of parchment or wax paper ready.
- Season the eggs liberally with salt and pepper.
- Dredge the cutlets, one at a time, in the egg, then the flour, then dip in the egg again, then dredge in the bread crumbs.
- Stack the breaded cutlets between layers of wax paper and, when all the veal is breaded, transfer the stack to chill in the refrigerator for at least 10 minutes and up to 3 hours.
- Heat the butter and oil in a large skillet over medium heat until a pinch of flour dropped into the pan sizzles.
- Cook in batches as necessary, making sure not to crowd the pan, adding fat to the pan as needed.
- Turn the cutlets as soon as theyre browned, then cook the other side.
- The total cooking time should be 5 minutes or less.
- As each piece of veal is done, transfer it to an ovenproof platter; place the platter in the oven.
- Serve as soon as all the cutlets are cooked, garnished with the parsley and with the lemon wedges on the side.
- Simply omit the parsley and you have the Italian classic on which veal Parmigianareally quite an American dishwith its topping of cheese and tomato sauce, is based.
