|Very thin veal cutlets get a delicate coating of egg and breadcrumbs before they are pan fried to a sizzling brown. The artichoke topping is delicious and using it straight out of the jar makes it very convienent. Even the leftovers make fork-tender sandwiches.|
Veal Milanese with Artichokes
Very thin veal cutlets get a delicate coating of egg and breadcrumbs before they are pan fried to a sizzling brown. The artichoke topping is delicious and using it straight out of the jar makes it very convienent. Even the leftovers make fork-tender sandwiches.
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 2 cups DeLallo Plain Breadcrumbs
- DeLallo Sea Salt Grinder and Pepper
- 2 pounds veal scaloppini, thinly sliced
- 2 cups DeLallo Extra Light Olive Oil
- 1 (10-ounce) jar DeLallo Artichoke Bruschetta
- 1 lemon, cut into wedges
- In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Place the breadcrumbs in a third shallow dish. Have ready one large plate to put the breaded veal. Season the veal with salt and pepper.
- Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
- In a large skillet with high sides, heat the oil to 375˚F. Have a baking sheet ready. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on baking sheet, seasoning with salt. Place in the oven to keep warm.
- Continue with remaining veal. Heat the artichoke topping in a small saucepan or microwave just until its warm. Plate each veal cutlet and spoon DeLallo Artichoke Brushetta on top.
- Serve with lemon wedges.