This recipe for frying
veal cutlets is used in most of my recipes.
You
can
also
use
Boneless Chicken Breasts in place of
veal.
You
will find veal or chicken cooked in this manner to be fluffy and very moist.
Place veal cutlets, one piece at a time,
Place the veal cutlets between 2 pieces of parchment
Spread the mustard on the veal cutlets and coat them first in
eat on medium-high. Cook veal cutlets for 4 minutes each side
Dip veal cutlets into beaten eggs, then dip into Locatelli and bread crumb mixture.
Put aside. Mix eggs (chopped), Locatelli (grated), parsley, salt and pepper.
Lay out veal cutlets on foil. Place mixture of Locatelli, parsley and chopped eggs on cutlets. Take little pieces of butter and place that on the mixture. Roll up the cutlets and secure with toothpicks.
Brown cutlets in the broiler at 375\u00b0 until brown on all sides.
Pound veal thin.
Cut into 8 pieces.
Enclose 1 slice of cheese and 1 slice of ham, season with salt, pepper and sage, between 2 veal cutlets.
Moisten with wine.
Flour each veal sandwich.
There should be 4. Brown in butter and oil; turn and brown other side. Keep warm.
Add wine to skillet and scrape up brown pieces.
Pour over cutlets.
Serves 4.
Combine
cracker
crumbs with cheese, parsley, salt and pepper.
Dip veal cutlets first in eggs, then in cracker crumb mixture,
coating
well.
Heat
oil
in
a
large skillet; add cutlets and fry until golden.
Add more oil if necessary.
In shallow bowl, combine flour, salt and pepper.
Dip veal cutlets in flour mixture.
Use your favorite sauce.
Pour some in bottom of baking dish; add veal cutlets and
pour remainder of tomato sauce on top. Sprinkle with some\tgrated\tcheese\tand
about 1/2 pound Mozzarella cheese.\tBake 10 to 15 minutes at 350\u00b0.
Saute onion and mushrooms in 2 tablespoons margarine, then remove from pan.
Add remaining 2 tablespoons margarine to the pan.
Season veal cutlets with salt and pepper; dredge in flour. Saute until golden brown.
Add onion and mushrooms, soup stock, lemon juice and sherry; heat.
Add sour cream and stir.
Simmer slowly until cream is well heated (do not boil).
Serve with rice.
ast stir.
DIRECTIONS FOR VEAL:
Preheat oven to 350
side.
To flatten the cutlets: Stretch a piece of plastic
separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and
ith plastic wrap.
Space cutlets evenly on the plastic, leaving
Dip veal cutlets in beaten eggs and dredge in Italian bread crumbs.
Bake coated cutlets in a well greased baking dish for 35 minutes at 350 degrees.
Pour spaghetti sauce over cutlets, then sprinkle with cheeses.
Bake for an additional 10 minutes.
Serve hot.
Pound veal cutlets with a meat mallet until very thin. Lightly sprinkle with pepper and arrowroot starch.
Melt margarine in a large skillet.
Add cutlets and saute until broth sides are browned, but do not burn.
Transfer cutlets to a covered baking dish.
Add wine and tarragon to pan juices.
Cook over medium heat until liquid is reduced by half.
Pour over veal cutlets.
Cover tightly.
Bake at 350\u00b0
for 30 minutes.
ven to 325\u00b0F. Place veal cutlets between two sheets of plastic
Cut partially frozen veal cutlets into bite-size pieces.
Melt butter in a Dutch oven.
Flour veal and brown in butter.
Remove meat to bowl and reserve.
Add onion and garlic to butter; brown several seconds.
Then add sliced mushrooms.
Return meat to pot; add tomato sauce, hot water, oregano, basil, 1/2 cup wine and grated cheese.
Serve over pasta.
Grate additional cheese and some fresh parsley.
Serve with hot baked garlic bread.
shallow bowl.
Dredge cutlets in the mixture.
Heat