Mmmmm veal cutlets are one food I cherish when I make them. I only whip ‘em up once in a while. They’re certainly not considered an “every day” food so I watch the serving size (having one half), make a big batch and freeze them piece by piece. During a busy fall season it’s so convenient to defrost for a hearty dinner without the mess. Yup, always thinkin’!!
12 veal cutlets, pounded thin (can substitute boneless, skinless chicken or turkey)
8 eggs, scrambled
10 garlic cloves, peeled crushed
2 tablespoons grated parmesan cheese
fresh parsley clippings
salt and pepper to taste
If you can do this first step the day before, I suggest you do it. The flavour will be richer. In a large bowl crack in the eggs one by one, add the garlic, parmesan cheese and parsley. Then scramble together with a fork. Lightly salt and pepper each piece of veal and immerse into the egg mixture until submerged. Once they’re all in there make sure they’re under egg then cover the bowl with cellophane and put into the fridge for a few hours.
About an 30-60 minutes before cooking these remove from the fridge. On your clean counter surface near your stove cover with waxed paper so that all of the cutlets can be spread out. Using a large flat dish fill with breadcrumbs. Then one-by-one thoroughly dust each cutlet with breadcrumbs then place on the waxed paper, spacing them out to allow the crumbs to dry.
Now they’re ready to fry….I know, shame on me, using the “f” word!! Take out a few large cookie sheets and put a metal grid on it to place the cooked veal on so that some of the oil will drip off. I turn my oven on ~300 degrees F.
Take out your baking soda, oven mitts, turn up the oven fans on high, cause we’re ready to roll. Make the batch in one go NOT leaving your pan unattended for even one nano-second. Hot oil burns baby burns, so don’t take ANY chances. If the phone rings let them leave a message, isn’t that why you have it for? Use tongs that fit in your hand well. You could run into trouble using ones that stretch too far. Those may cause you to fumble with the cutlets and hot oil. NOT GOOD, so beware. Can you tell I used to work in a Burn Ward…..
Using a frying pan without a lid, add canola oil to the bottom of the pan and turn the heat up high. I toss in a tiny piece of breadcrumb with egg to test how hot the oil is. When really hot add as many pieces of veal that can fit the bottom of your pan then flash cook each until browned on both sides. For safety reasons I turn off the element each time when I’m transferring the cooked veal to the pans. You’ll notice the cutlets begin curling up at the edges while frying. That’s one sign they’re done on one side and ready to flip. Make sure no oil has dripped down the side of your pan and clean it off if some has. Keep the fire in your relationship, NOT in your kitchen!!
Repeat this step until all of your veal is cooked. Place your pans with your cooked master pieces of veal in the oven to hold and ready to serve.
I don’t know about you but I pay enough for my food that I’m not shy to ask for extra service. I always ask my butcher to pass the cutlets through the tenderizer one more time before they pack them up. If not you’ll be pounding them all at home and who needs the mess. Well, that is if you have some frustrations to release with extra time you can do this yourself, you decide.
Note, I only season the cutlets on one side before I plunk into the egg mixture. Before “this low salt craze” thing I used to season both sides and I decided I’d cut back making them this way.
If you don’t heat the oil hot enough the first few pieces of veal will sop up all the oil like a mucky sponge and won’t be crisp. With oil being 120 calories/tablespoon you don’t need any extra fat than you’re already getting, so avoid this mistake.
If your veal isn’t pounded thinly your veal might not get cooked through when browned, so you can ensure they cook through in the oven. If this is the case I suggest you bake then in the oven until cooked through.
Also, be careful with the hot oil, because sometimes it pops (as my Mom would say “screetz”…whatever that means!!) All I know it hurts like hell if it hits bare skin and may result in you saying some REALLY bad words – oh my!! Keep the little ones out of the kitchen during this cooking process for safety and social reasons. You don’t want little Johnny’s first words to be something naughty!!
Veal cutlets are so versatile. They go fabulously with pasta of course with a nice green salad (posted on June 23). They are great on a bun with roasted peppers as well. Or as any main course with different veggies like corn and potatoes. Mmmm yummy!!