Let's Cook Italian!: From Antipasto to Dolce, make everyday Italian Food Day by Christina Tosch

Author:Christina Tosch [Tosch, Christina]
Language: eng
Format: epub
Published: 2020-03-02T23:00:00+00:00

Directions:

Beat the eggs in a shallow bowl. Add the flour and breadcrumbs to 2 separate shallow dishes.

Season the veal with salt and black pepper.

Next, bread the veal cutlets on both sides. Dip each cutlet first in the flour, shaking off any excess. Second, dip in the beaten eggs and then mixed with breadcrumbs. Put to one side.

Preheat your main oven to 200 degrees F.

Preheat a cast-iron frying pan until hot. Add the oil to the pan and allow to heat to 375 degrees F.

In batches, fry the cutlets for approximately 3-4 minutes on each side. It is important not to over-crowd the pan as this will result in the cutlets becoming soggy.

Transfer the cooked veal cutlets as they finish frying to a rack set over a baking sheet and place in the preheated oven to keep warm. Repeat the process until all the cutlets are fried.

Serve with wedges of lemon.

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