Veal Cutlets Verde Recipe
Ingredients
| Veal cutlets | 120 Gram | |
| Egg | 1 | |
| Milk | 60 Milliliter | |
| 125 ml flour, all purpose | ||
| Seasoned bread crumbs | 250 Milliliter | |
| Oil | 60 Milliliter | |
| Butter | 45 Milliliter | |
| Garlic | 1 Clove (5gm), minced | |
| 30 ml flour, all purpose | ||
| 500 ml Veal Stock or Chicken Stock | ||
| Peas | 250 Milliliter | |
| 1 ml each of salt and pepper | ||
| 1 ml each of salt and pepper | ||
Directions
Pound the cutlets with a meat mallet thin.
Mix the egg with milk.
Dust with 1/2 cup of flour, dip into egg wash, and dredge in bread crumbs.
Heat the oil in a skillet and fry the cutlets to golden brown on each side.
Reserve hot.
Heat the butter along with the garlic.
Sprinkle with flour and cook for 2 minutes over low heat.
Add the stock, peas and seasonings.
Simmer until sauce thickens.
Pour in a food processor and process until smooth.
Plate the cutlets and cover with sauce.
Serve.
Mix the egg with milk.
Dust with 1/2 cup of flour, dip into egg wash, and dredge in bread crumbs.
Heat the oil in a skillet and fry the cutlets to golden brown on each side.
Reserve hot.
Heat the butter along with the garlic.
Sprinkle with flour and cook for 2 minutes over low heat.
Add the stock, peas and seasonings.
Simmer until sauce thickens.
Pour in a food processor and process until smooth.
Plate the cutlets and cover with sauce.
Serve.
Chef
