This dish is Italy's answer to Austria's schnitzel. Paper- thin slices of veal cutlet are dipped in a coating of egg and seasoned bread crumbs, fried quickly and served simply. This recipe features field greens and grape tomato salad, which top the finished cutlet. This is the perfect dish for a warm summer night and a great opportunity to use your garden fresh greens and tomatoes.
Behind the Counter: Have your butcher cut the veal scallopini style into paper-thin slices. When pounded they should almost be transparent. Alternate cuts: Chicken or turkey cutlets. For a dramatic presentation, use center cut or 2nd cut veal chops, pounded to ¼ -inch thick. Have your butcher, french the bone for a more elegant finish.
- Cook Time
- Prep Time
- 4 ServingsServings
For the Veal:
- 4 veal cutlets, pounded paper-thin (5 to 6 ounce each)
- Kosher salt and freshly ground black pepper
- 2 eggs, beaten with 2 tablespoons of water
- 1 ½ cup seasoned bread crumbs or plain bread crumbs seasoned with 1 teaspoon dried basil, 1 teaspoon dried thyme, and 1 teaspoon dried oregano or 1 tablespoon dried Italian herb blend seasoning.
- 1 cup all-purpose flour, for dredging
- 1 cup vegetable oil or shortening
For the salad:
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 tablespoon water
- 1 teaspoon dried oregano or Italian herb seasoning blend
- 1 teaspoon kosher salt
- 1 cup sliced grape tomatoes
- ¾ cup mesclun field greens
Heat about ½ -inch of oil in a large skillet and place a wire rack on a rimmed baking sheet to hold the cooked veal when it is done frying.
In a shallow rimmed dish, beat the eggs and water. Pour the bread crumbs onto a plate large enough to dredge the veal cutlet and pour the flour onto another. Lightly season the veal with salt and pepper. Dip the veal into the flour, then the egg, and then coat with the seasoned bread crumbs, pressing the crumbs into the cutlet so they adhere.
When the oil is shimmering hot (you can test it by dropping a few bread crumbs into the pan and see if they sizzle and fry quickly), carefully place one cutlet in the pan, cook over medium - high heat until the underside is golden brown, about 2 to 3 minutes, turn the veal over and continue to cook until the other side is crisp and brown, about 2 to 3 minutes longer. Carefully remove the veal to the rack. Repeat with the remaining slices.
To prepare the salad, combine all the dressing ingredients, in a large bowl. Toss in the tomatoes and let them sit for about 5 minutes so they pick up the dressing’s flavor. When you are ready to serve, toss the lettuce into the bowl and coat with the dressing. To serve place one cutlet on each plate and top each with one-fourth of the salad.
Source: The Kosher Carnivore, photo credit is Ben Fink