Mmm. Veal cutlets are better the next day, cold on Italian bread with mayonnaise and vinegar peppers (pepperoncini).
1 pound, thinly sliced veal
2 cups, plain bread crumbs, preferably homemade
1/2 cup, grated romano cheese
2 eggs, beaten
a small handful of fresh parsley, chopped
salt and black pepper to taste
olive oil
The veal should be sliced to about 1/8 inch thick, not paper thin. Place bread crumbs in a shallow bowl. Add cheese and parsley, salt, and pepper to the breadcrumbs and mix.
Beat 2 eggs and place them in a shallow bowl.
In a non-stick frying pan, heat enough olive oil to generously coat the bottom of the pan. Dip veal into the egg coating both sides. Hold up to drain off excess egg and dip immediately into breadcrumbs, coating both sides. Gently shake off excess crumbs before placing veal into oil. Fry about 1-2 minutes per side.
Note: If pan gets full of crumbs, wipe out and start with new oil or the cutlets will burn and not cook well.
