Breaded Veal Cutlets with Caper Butter Sauce By bearic

Saturday, May 24th, 2008

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Enjoy a holiday meal designed for a feast. Breaded Veal Cutlets dish is a traditional hearty American cuisine originated from the South. Paired with creamy Caper Butter Sauce and Mashed Potatoes, it is a dream combination too good to be true.

Ingredients

• 6lb Veal Cutlets, 24 piece, 4 ounce each
• 4oz AP Flour
• 4 Eggs
• 1 Cup Milk
• 1 1/2lb Bread Crumbs
• 8oz Olive oil or Clarified Butter
• 12oz Butter
• 1/2cup capers
• Salt & Pepper to taste

Procedure

1. Lightly flatten each piece of veal with a meat mallet. Do not pound to hard, or you may tear the meat
2. Season the meat with salt and pepper
3. Dip the product in flour to coat evenly. Shake off excess
4. Dip in egg was to coat completely. Remove. Let excess drain off so that crumb coating will be even
5. Dip in bread crumbs. Cover with crumbs and press gently on product. Make sure it is coated completely. Remove. Carefully shake off excess
6. Heat about 1/4 inch oil or butter in a large saute pan
7. Place the cutlets in the pan and pan fry until golden brown. Turn and brown the other side
8. Remove from the pan and place it on top of paper towel to cool down
9. Heat the 12oz of butter in a small saucepan or saute pan until is lightly browned and add the capers

Chef’s Notes: