Pan-Fried Cutlets

FREE RECIPE PREVIEW

Ingredients — preview

  • 1 1/2 pounds veal top round or pork loin
  • a/n coarse salt
  • a/n pepper
  • 2 ounces flour
  • 1 large egg

Preparation — preview

  1. Set up a standard breading assembly.
  2. Cut the veal or pork into 4, 6-ounce cutlets.
  3. Place each cutlet between two layers of plastic wrap.
  4. Using a meat mallet, pound each cutlet to approximately 1/2-inch thickness.
  5. Dredge the cutlets in a standard breading and allow to rest on a rack for 30 minutes prior to frying.

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