Panko-Encrusted Veal Cutlets
Fabio Viviani's Fried Veal Cutlets
- 6 Veal Cutlets (4 ounces each)
- Salt and Pepper (to taste)
- 1 1/2 cups Flour
- 3 Eggs
- 2 tablespoons Water
- 2 cups Panko Breadcrumbs
- 1/2 cup Parmesan Cheese (grated)
- 6 tablespoons Olive Oil plus 3 tablespoons additional for the salad
- 1 Lemon (for garnish)
- 1 pint Cherry Tomatoes (halved)
- 1 bunch Arugula (trimmed)
- 1/4 cup Basil (loosely packed; torn)
- 1/4 cup Mint (loosely packed; torn)
- 2 tablespoons Red Wine Vinegar
- Place the meat between 2 sheets of plastic wrap and pound it with the pitted side of the meat mallet until it is about 1/2 inch thick. Season each cutlet generously on both sides with salt and pepper.
- Place the flour in a low open container. Beat the eggs with the water and put them in a similar open container. Then mix the bread crumbs and the Parmesan and place them in a third container.
- Coat both sides of each cutlet in flour, then egg, and finally bread crumbs. (While dredging in the crumbs, feel free to press a bit with the palm of your hand in order to make the crumbs stick better to the meat.) Set aside.
- Heat the olive oil in a saute pan over medium high heat and cook each cutlet for 2 to 3 minutes per side or until the outside is golden brown. As the cutlets are cooked, place them on a paper towel to absorb the oil. NOTE: If using a larger piece of veal finish by cooking for a few minutes in a 350 degree F oven.
- In a large bowl, combine red wine vinegar and whisk in the 3 tablespoons olive oil and a pinch of salt. Add the arugula, tomatoes, basil and mint. Garnish with grated parmesan. Season the cutlets again if necessary and serve with lemon slices.