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Chef Don's
Favorite Other Entree Recipes
Pannéed Veal Cutlet
Serves 8
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
8 veal cutlets, pounded to about 1/4"
2 eggs
1 cup whole milk
1/2 cup plain bread crumbs
1/2 cup Italian seasoned bread crumbs
1/4 cup freshly grated Parmigiano Reggiano cheese
1 teaspoon Creole seasoning
1/2 cup peanut oil
Combine salt, pepper and flour. Combine bread crumbs
and Creole seasoning. Beat the eggs, and add to the milk. Prepare
standard 3-station breading setup. Dredge the veal cutlets in the
seasoned flour, dip the chops in the egg/milk mixture, then roll in the
bread crumbs, coating the cutlet thoroughly. Refrigerate for 30
minutes. Heat the oil in a heavy skillet and cook the chops until done,
about 2 minutes per side, until the breading is nicely browned on both
sides. Drain on paper towels. Serve immediately. If desired, top with
crabmeat sauce.
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