Each cutlet should be 3 to 4 ounces. Ask your butcher to pound each cutlet into very thin slices.
Using a standard breading process, (flour, whisked eggs and plain bread crumbs), pat the cutlet into the flour, dip in the egg mix and follow by dipping into the breadcrumbs.
You want to fully coat the cutlet with the bread crumbs, patting them firmly into the meat.
These cutlets cook quickly, so there is no need to cook in advance. Ten minutes before service, place in a hot fry pan with vegetable oil. Sauté until golden on both sides.
Remove from the pan and place on a paper towel to absorb any excess oil.
Serve on a platter with a lemon slice garnish.
I love this dish with a Hollandaise Sauce flavored with a white Bordeaux reduction and a hint of lemon juice. (See previous post for Hollandaise sauce.)
No comments:
Post a Comment