Veal-icious Tuesday

17 May

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All week I thought I would relax and not fuss tonight but then I went to the meat market and they had veal on sale. So guess what I am making tonight. This is my Moms’ recipe.

Veal cutlets

Two pounds of pounded veal cutlet

One cup of seasoned breadcrumbs

One cup of panko breadcrumbs

1/4 cup of chopped parsley

1/2 cup of Italian cheese

3/4  teaspoon garlic powder

3/4  teaspoon salt

1/2  teaspoon of black pepper

1/2 olive oil  and 1/2 canola oil. Start with a 1/4 cup of each

Mix the breadcrumbs, cheese, garlic, parsley and  set aside

Beat two eggs with the salt and pepper and set aside.

My Mom used to always soak veal in milk seasoned with salt and pepper. So I do the same only I uses buttermilk.

Use just enough to cover the meat.

Heat the oil in a nonstick skillet.

I put all the meat in a strainer to get the milk off of it.

Then dredge the veal in the egg-wash  then in the breadcrumb mix

Place veal in the hot skillet and cook till it is brown and crispy, turn and do the same to the other side.

Put in a platter and cook the remaining veal

These are so good. Make extra for sandwiches.

I serve this with fried spinach.

The leftover sandwiches have veal, spinach and mozzarella cheese melted in the oven on crunchy french bread.

To die for…

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