Breaded Veal Cutlets Recipe
Ingredients
| Round steak | 2 Pound | |
| Flour | 1/3 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| 1 teaspoon mono-sodium glutamate | ||
| Pepper | 1/4 Teaspoon | |
| 3 eggs, slightly beaten | ||
| 1 1/2 cups French bread crumbs or sour French bread crumbs | ||
| Lard for deep frying heated to 375°F | ||
Directions
Pound meat on one side with meat hammer.
Turn and repeat process until meat is about 1/4 inch thick.
Cut into 6 serving-size pieces.
Coat with a mixture of the flour, salt, monosodium glutamate, and pepper.
Dip veal into eggs, then lightly coat with crumbs.
Let stand 5 to 10 minutes to "seal." Deep fry only as many pieces at one time as will lie uncrowded one layer deep in the hot lard.
Fry until brown on both sides, 3 or 4 minutes; turn slices several times during cooking (do not pierce).
Remove meat with tongs and drain over fat for a few seconds before removing to absorbent paper.
Serve with lemon wedges
Turn and repeat process until meat is about 1/4 inch thick.
Cut into 6 serving-size pieces.
Coat with a mixture of the flour, salt, monosodium glutamate, and pepper.
Dip veal into eggs, then lightly coat with crumbs.
Let stand 5 to 10 minutes to "seal." Deep fry only as many pieces at one time as will lie uncrowded one layer deep in the hot lard.
Fry until brown on both sides, 3 or 4 minutes; turn slices several times during cooking (do not pierce).
Remove meat with tongs and drain over fat for a few seconds before removing to absorbent paper.
Serve with lemon wedges
Chef
