Top | Tender at the Bone
(recipe, Ruth Reichl)
- 1½ lb. veal cutlets
- ½ cup flour
- 1 egg, beaten
- 1 cup finely ground breadcrumbs
- Salt and pepper to taste
- 6 Tbsp. butter
- 1 lemon
- Pound each cutlet thin between two pieces of waxed paper.
- Place the flour in a flat dish or plate large enough to hold a cutlet. Place the beaten egg in another dish and the breadcrumbs in a third dish. Season each with salt and pepper.
- Dredge the cutlets in the flour, then dip them in the beaten egg and then into the breadcrumbs until thinly but thoroughly coated. Place each coated cutlet on a waxed-paper-covered platter and place in the refrigerator for about an hour.
- Melt 4 Tablespoons butter in a large skillet. When sizzling, brown the cutlets quickly on each side until golden. Remove to a platter.
- Melt the remaining 2 Tablespoons butter in the skillet. Squeeze the lemon into the butter, stir, and pour over the cutlets.