Veal Schnitzel

Photo: flickr user avlxyz

Ingredients

4 lrgs veal cutlets - (6 to 7 oz ea)

Waxed paper as needed

1 cup flour

Coarse salt to taste

Freshly-ground black pepper to taste

2 eggs

A drizzle extra-virgin olive oil

1 cup cracker meal

(found near bread crumbs or at fish counter in mar

Butter for frying

1 whl nutmeg

Chopped fresh parsley for garnish

1 lemon cut into wedges

Preparation

Cover work surface with a sheet of waxed paper. Arrange cutlets with a few inches between them on paper. Top work surface with a second sheet of waxed paper. Pound cutlets out to 1/4-inch thick using the bottom of small heavy skillet or a rubber mallet.

Heat a large skillet over moderate heat.

Set veal aside and set up 3 disposable pie tins and a plate in a row. Place flour in 1 disposable tin and season with salt and pepper. In the second disposable tin, beat eggs with a drizzle of oil and season with salt. In the third disposable tin, pour out about 1 cup of cracker meal.

Bread veal in flour. Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.

When butter foams, add 2 pieces of veal and cook 3 to 4 minutes on each side until golden brown all over. Remove to a warm plate and grate a little nutmeg over hot schnitzel. Repeat with remaining 2 veal cutlets. Garnish veal with parsley and serve with lemon wedges.

This recipe yields 4 servings.