Thursday, May 20, 2010

Rachael Ray's Veal Schnitzel

4 large (6 to 7 ounce) veal cutlets

Waxed paper

1 cup flour

Salt and pepper

2 eggs

A drizzle extra-virgin olive oil

1 cup cracker meal, found near bread crumbs or at fish counter in market

Butter, for frying

Whole nutmeg

Chopped fresh parsley, for garnish

1 lemon, cut into wedges


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.

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