Description

Seasoned and Breaded Veal Cutlets fried to perfection. Toped with a refreshing mixture of Plum Tomatoes, Red Onion, and Fresh Basil. This is a great lunch or dinner.

Ingredients

• 3/4  Pound(s)  Veal Cutlets, 4 large pieces thin
1
• 2  Cup(s) Panko Bread Crumbs
2
• 1/2  Cup(s) Pecorino Romano Cheese
3
• 1/2  Cup(s) Fresh Italian Parsley
4
• 3  Each Eggs, beatened
5
• 1  Cup(s) Flour
6
•  As Needed Salt & Pepper
7
• 1/2  Cup(s) Olive Oil, For frying veal
8

Directions

1. Season veal on both sides with salt and pepper
2. Dredge veal in flour, dip in eggs, then coat in breadcrumbs, pressing the breading into the veal
3. When finished breading veal, refrigerate for 10 minutes
4. Heat a large sautee pan on medium high flame, add 1/2 cup of olive oil
5. When oil is hot, fry cutlets on each side for about 2 minutes
6. Remove from oil then place on paper towel to soak up excess oil
7. If veal is not fully cooked in pan you can finish in the oven
8. Plate up and top with Bruschetta