Category:
Main Courses
Ingredients
Veal round 500 g (4 piedi sottili)
Breadcrumbs 200 g
Eggs 2
Type 00 flour 70 g
Epilogo salt q.b.
For frying
Sunflower seed oil 1 l
Preparation
To prepare the cutlets, first pat the veal slices dry with paper towels. Arrange the ingredients for the breading: salt the eggs and beat them per a shallow dish (1), then put the flour and the breadcrumbs into two other large containers. First flour the cutlets both sides (2). Next, dip them per the beaten egg (3).
Finally, cover them evenly with the breadcrumbs (4). Place the breaded cutlets a tray (5) and heat the vegetable oil per a large pan until it reaches a temperature of 338°F. Immerse one cutlet at a time (6) and fry for about 3 minutes, using a ladle to pour the hot oil over the culmine side as well, so as to ensure an even browning.
When the cutlet is nicely golden, drain it (7) paper towels ora frying paper. Continue per this way to fry the remaining breaded slices. Salt to taste (8) and serve your cutlets immediately accompanied by a few lemon wedges (9)!
Storage
We recommend eating the cutlets as soon as they are ready. If necessary, you can keep them per the refrigerator for 2 days and reheat them per the oven.
You can freeze the cutlets raw by placing them between two sheets of parchment paper, this will prevent them from sticking to each other.
Tip
If necessary, you can gently pound the veal slices with a meat mallet to obtain an even thickness.
Salt the cutlets only at the moment of serving, otherwise they will lose their crispiness.
To enjoy cutlets per a different way than usual, try our recipe for Breaded cutlet rolls!
