Veal Recipes

4 servings
Preparation 10 minutes
Cooking Time 10 minutes 

A version of the classic Italian dish, that can be served either warm, or cold in a sandwich.

Ingredients
1lb veal cutlets, thinly sliced 400 g
1 large egg
4 tablespoons bread crumbs 30 g
2 teaspoons butter, unsalted 9 g
2 tablespoons canola oil 30 mL
salt to taste
ground pepper to taste
4 tomatoes, Roma type, deseeded and diced 280 g

Tip: Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Directions
Tenderize the veal by flattening the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking.
Prepare 2 shallow dishes: beat the egg in one, and put the bread crumbs in the other. Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the bread crumbs. Turn the cutlets to coat both sides, then set them aside.
Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn. Add the cutlets and sauté until golden, about 4 min on each side. Add salt and pepper.
Meanwhile, dice the tomatoes discarding the seeds.
Transfer the cutlets to the warmed plates, arrange the tomatoes on top, then serve.

Recipe Source: SOS Cuisine