Ingredients:
2 lbs leg of veal, cut into slices
1/4 inch thick
1/2 cup fresh lemon juice
Salt to taste
Ground pepper to taste
1/2 cup flour
2 eggs, beaten with 2 Tbs water
1 cup bread crumbs
1+1/2 cups lard or vegetable oil
Lemon wedges for garnish
Capers for garnish
Anchovy fillets for garnish
Instructions:
1. Combine the veal slices and lemon juice in a non-reactive bowl and marinate for 1 hour.
2. Pat the cutlets dry and season with salt and pepper. Lightly coat the cutlets with flour, then dip in beaten egg and coat with bread crumbs.
3. Refrigerate for at least half an hour, and up to several hours.
4. Heat the lard or vegetable oil in a large heavy skillet over high heat until the surface shimmers and add the cutlets,2 or 3 at a time.
5. Cook 3 to 4 minutes on each side, until golden brown.
6. Garnish with lemon wedges, capers and or anchovies, if desired, and serve immediately.
Serves 4 to 6.
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