Breaded veal cutletsSubmitted by: INSPIREDBYCHJ
IntroductionI attempted to make veal cutlets because my boyfriend and I love Italian veal sandwiches and needed a non-deep fried alternative! I attempted to make veal cutlets because my boyfriend and I love Italian veal sandwiches and needed a non-deep fried alternative!
* Milk, 1%, .25 cup
* Garlic, 1 tsp
* Black Pepper
* Veal, sirloin, separable lean only, raw, 0.45 lb
* Bread crumbs, dry, grated, plain .5 cup (split evenly)
* Parmesan Cheese, grated, 2 tbsp
* Dry Basil Flakes, .5 tbsp (remove)
* Salt, 1 dash (remove)
* Pepper, black, 1 dash (remove)
* Olive Oil, 1 tbsp (remove)
- In a small bowl, combine milk and garlic
- Add veal and coat it with mixture
- Add salt/pepper
- Cover with plastic wrap and put in the fridge for at least 3 hours
- Just before you are ready to cook, set up 3 dishes that you will use to coat the veal - two should be plates for breadcrumbs
- In one dish, put plain breadcrumbs
- In the second dish, beat the two eggs
- In the third dish, combine breadcrumbs, parmesan, basil, salt and pepper (you can put them all in a small plastic container with a lid and shake it up so they are well mixed before you put the seasoning on the dish)
- Take each piece of veal, coat it first in the breadcrumbs, then in the egg and then in the breadcrumb/parmesan mixture
- In a large skillet, heat the olive oil and spread it evenly around the pan.
- Pan fry the veal until cooked through
Serve with pasta or on buns with some home-cooked pasta sauce.
(Add 150 calories for Dempster's Smart hamburger buns)
(Add 140 calories for 1/3 cup my homemade pasta sauce)
Number of Servings: 2
Recipe submitted by SparkPeople user INSPIREDBYCHJ.