Breaded veal

Breaded cutlets a recipe perhaps for many trivial and simple to prepare but if you are not careful you could make mistakes that will make your cutlet inedible and greasy. Let's start immediately by saying that this is NOT the Milanese cutlet because mine is prepared with thinly sliced veal slices, fried in oil and not in butter and obviously without bone. To prepare the veal cutlet I bought the classic slices of veal from escalopes or cutlet, you can easily find them from the butcher, they are usually very thin but should they be a bit thick you can beat them with the meat tenderizer. The breaded veal cutlet, unlike the Milanese cutlet, should be cooked in plenty of seed oil... Of course you can also make baked cutlet but listen to me, once in a while a little fried does not kill anyone and the fried breaded cutlet is really delicious, you can not try it! Obviously my advice is to put the cutlet in the sandwich with tomato, salad and mayonnaise but do not listen to me, I'm a huge fan of the sandwich with cutlet and I do not text. Today let's see together how to make the perfect breaded veal cutlets. And now... Well, fasten your apron...!

Ingredients

4 slices veal

2 eggs

bread crumbs

peanut oil

salt

Preparation

Put the whole eggs in a bowl and beat them with a fork. Take the thin veal slices and pass them in beaten eggs then drain the excess egg and put them on a plate with breadcrumbs. Press well with your hands so that the breading sticks to the slice then shake off the excess breadcrumbs. Repeat the breading operation by putting the breaded cutlet back into the beaten eggs and back into the breadcrumbs, pressing well on the edges so that a uniform cover is formed. Unlike the Milanese cutlet which is made with bone chops and cooked in clarified butter, the breaded veal cutlet is cooked in peanut oil. Why peanut oil? Because peanut oil keeps the temperature better and has a high smoke point so it is best for frying. Put plenty of peanut oil in a high-sided pot and let it heat. When the oil is very hot (you can check with a toothpick, if immersing it will start to make bubbles the oil will be ready for frying) dip one cutlet at a time and cook it by turning it and moving it continuously for 10 or 15 minutes until it is completely golden. Remove the veal cutlet from the oil with a slotted spoon and put it on absorbent paper. Serve immediately the breaded cutlet hot with a little salt on the surface.

Note

If you want you can also cook the veal cutlets in the oven, put them all in a baking sheet with parchment paper and sprinkle abundantly with extra virgin olive oil. Cook the breaded cutlets in a preheated oven ventilated at 200 °C  for about 20 minutes, turning them halfway through cooking so that they are golden brown on both sides.

HOW NOT TO DETACH THE BREADING FROM THE MEAT

The double breading that I did for breaded cutlets already will not detach the breading from the meat but you can also use another method or lightly flour the meat (or pass it in rice starch) before putting it in eggs and breadcrumbs, in this way the meat will dry before breading and will not come off.

SHOULD SALT BE PUT IN THE BREADING OF THE CUTLET?

No, it is better not to put salt in the breading of the cutlet but put it only once cooked as a surface cover.