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.
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…