By Paula DeenJUMP TO RECIPE
- 2 beaten eggs
- 2 tablespoons water
- 1 cup all purpose flour
- salt and pepper
- 4 (4 oz each) pounded very thin, scallopini style veal cutlets
- 2 cups plain, dry breadcrumbs
- wedges of for service lemon
Pat the veal cutlets dry with paper towels. Season them with salt and pepper. Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and water in another, and breadcrumbs in the last. Beat the eggs and water together. Dredge each of the veal cutlets first in flour, then egg wash and then the breadcrumbs. Transfer the coated cutlets to a platter.
Heat a large straight-sided skillet, filled half way up with vegetable oil, over medium-high heat. Carefully, transfer the coated cutlets into the hot oil to fry. Since they are so thin, the veal will cook very quickly, about 2 minutes per side. Drain the cutlets on a paper towel lined plate. Serve with lemon wedges.