Main Course 

  • 2


  • Very easy



  • 2 Slices veal cutlets from the loin or rump, about 6 ounces each. (chicken breast or pork loin may be substituted)
  • 2 eggs
  • 1/4 cup water
  • 2 tablespoons kosher salt
  • 1 cup flour
  • 1-1/2 cups finely ground breadcrumbs or panko
  • 1/3 cup clarified butter or canola oil
  • 2 lemon wedges


Gently pound the veal cutlets with a meat mallet until they are about 3/8” thick. Take care not to tear the meat. Beat together the eggs, water and salt, then transfer to a shallow dish or pie tin. Place the flour and breadcrumbs separately on large plates. Preheat an All-Clad 12” fry pan over medium heat. While the pan is heating, dredge the cutlets in flour taking care to shake of any excess. Next, dip them in the egg wash and allow the excess to drain. Immediately coat both sides gently in the bread crumbs. Do not press the crumbs into the meat, just sprinkle more over any areas not coated. Shake off excess crumbs. Add the clarified butter to the pan and increase the heat to medium high. When the clarified butter is hot, lay the cutlets into the fat away from you to prevent splashing. Cook quickly until the crumbs are golden brown then turn over and repeat on the other side. Once cooked, remove from the pan and drain briefly on a paper towel then transfer to warm plates. Serve immediately with lemon wedges and a side dish such as German potato salad or greens.

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