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Veal Milanese
Nb persons: 4
Yield:
Preparation time: 10 mins
Total time: 26 mins
Source:
| Crumbs: | |
| 5 slices | low carb white bread, torn into pieces |
| 1/3 cup | finely shredded Parmesan cheese |
| 2 tablespoons | chopped fresh parsley |
| 3/4 teaspoon | dried organo, crumbled |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| 1 | garlic clove, pushed through a press |
| Main ingredients: | |
| 1 1/2 pounds | veal cutlets for scalopini, (pounded very thin, 6 to 8 cutlets) |
| 2 tablespoons | whole-wheat flour |
| 2 large | eggs, lightly beaten with 3 tablespoons water |
| 2 tablespoons | olive oil |
1. To prepare crumbs, heat oven to 350F. Pulse bread in a food processor until coarsecrumbs form. Spread crumbs on a jelly-roll pan and bake 4 to 6 minutes, stirring once, until medium gold in color. Transfer to a bowl and mix with cheese, pasley, oregano, salt, pepper, and garlic (crumble garlic withfingers to evenly distribute).
2. On waxed paper, dust veal slices in flour, dip in egg, and then coat both sides in bread-crumb mixture, pressing tomake crumbs stick (coat once, there will be spaces between crumbs). Let stand to dry on a cooling rack or cutting board 15 minutes.
3. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Add half the cutlets. Cook 1 1/2 to 2 minutes per side until deep golden. Repeat with remaining cutlets.
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