Pan-Fried Cutlets
Ingredients
- 1 1/2pounds veal top roundor pork loin
- a/n coarse salt
- a/n black pepper
- 2ounces flour
- 1large egg
- 4ounces panko bread crumbs
- 1pint vegetable oil
- 4tablespoons butter
- 1each lemonsliced into 4 wedges
- 1bunch parsleyminced
Yield:
Instructions
- Set up a standard breading assembly.
- Cut the veal or pork into 4, 6-ounce cutlets.
- Place each cutlet between two layers of plastic wrap.
- Using a meat mallet, pound each cutlet to approximately 1/2-inch thickness.
- Dredge the cutlets in a standard breading and allow to rest on a rack for 30 minutes prior to frying.
- While the cutlets are resting, heat a heavy pan just large enough to hold the cutlets with about 1/8-inch of oil to 350˚F.
- Add the cutlets and fry until golden brown on one side, about 2 minutes. Turn an fry the second side until golden brown, another 1-2 minutes.
- Drain the cutlets briefly on paper towels. Hold for service at room temperature.
- At service, heat sauté pan with the butter until it sizzles and add the cutlets to coat with butter and reheat. Turn to coat both sides.
- Serve at once on heated plates with a lemon wedge and parsley.
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