THE BEST BREADED VEAL CUTLETS ON THE PLANET
THE BEST BREAED VEAL CUTLETS ON THE PLANET
Ok Tatjana, here’s one you can proudly ad to your collection of super good, home style comfort food. Check out her yummy Croatian delights at: http://hubpages.com/hub/croatian-cooking. I guarantee you’ll be drooling before you get to the bottom of the page.
Personally, I could eat these cutlets for breakfast, lunch, and dinner but then again, I like anchovies so whip up a batch and judge for yourself.
Here’s what you’ll need:
1…A bunch of very thin sliced veal cutlets. Veal is expensive these days so if you wish, chicken breasts will work as well but get veal if you can, the difference is measurable.
2…A bottle of extra virgin olive oil. Go for the good stuff, it’s worth it.
3…A can of “Progresso” brand, Italian flavored bread crumbs. This is most important. If you can’t get Progresso brand where you live then make sure you get Italian flavored style no matter what.
4…An egg or two.
5…Two warming dishes.
That’s it. Let’s get cooking…
First, if you use chicken breasts, slice them super thin and make sure you cut out all the fat and tendon like parts usually on one end. Just lean meat, that’s all.
In either case, pounding the meat a bit will not only tenderize it but help to thin, and even it out as well.
Pour about an 8th inch or more of EVOO in a large frying pan and let it warm up while you prepare the cutlets. Also warm up a dinner plate on a back burner to keep the cutlets warm before serving as you’ll only be able to fry a few at a time. Use a cover plate also; they must be kept warm until you’re done.
Whip up the eggs and coat each cutlet, then place in a plate of bread crumbs. Press them down on each side to ensure a good coating. Gently lay each one aside until you’re ready to cook.
Bring up the heat in your fry pan to medium/high. Not too hot or the bread crumbs will burn. Very thin cutlets will cook pretty fast so turn them once or twice to cook evenly and check for burning. Each cutlet must be surrounded with olive oil so add more as you cook. They will suck it up pretty fast.
That’s all there is to it. I don’t know how something that simple can taste that good but it does. It’s not likely you’ll have any leftovers but if you do, they re-heat well in the microwave or better in a fry pan with a little olive oil.
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