4 Servings
Ingredients:
- 8 slices white bread, torn into large pieces
- ½ cup flour, AP
- 2 large eggs
- 1 ½ cups vegetable oil, plus 1 tablespoon
- 4 each veal cutlets, (about 4 ounces each) 1/2″ thick, cut from the round
- salt, coarse, to taste
- pepper, black, to taste
- 4 tablespoons butter, unsalted
- 1 each lemon, cut into wedges (for serving)
Method:
- Adjust an oven rack to the middle position and heat the oven to 300˚F.
- Process the bread in a food processor to very fine crumbs, about 30 seconds.
- Transfer the crumbs to a rimmed baking sheet and bake, stirring occasionally, until dried but not browned, 15 to 20 minutes.
- Process the crumbs again in the food processor until finely ground, 5 to 10 seconds.
- Prepare a standard breading setup with one pan for flour, one for the egg wash made with beaten eggs and 1 tablespoon of oil and one pan for bread crumbs.
- Place the cutlets between two sheets of plastic and pound to a thickness of 1/4 to 1/8-inch thick.
- Season the cutlets with salt and pepper.
- Working with one cutlet at a time, dredge the cutlets throughly in the flour, shaking off the excess, then coat with egg wash, and allow to drain and then a final even and thin coat of bread crumbs.
- Place the coated cutlets on a wire rack and allow to dry for 5 minutes.
- Heat 3/4 cup of the oil and 2 tablespoons of butter in a 12-inch skillet over high heat to 375˚F.
- Fry the cutlets until light golden brown on both sides, about 1 to 1 1/2 minutes per side.
- Place the cutlets on a rack a keep warm in a warming oven until service.
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