VEAL MILANESE alla FRANK
RECIPE :
2 cups plain Breadcrumbs
2 Tbsp freshly grated Parmigiano-Reggiano
Pinch of oregano
¼ cup minced flat-leaf parsley
1 cup plus 3 Tbsp olive oil
¼ tsp salt
⅛ tsp freshly ground black pepper
½ cup all-purpose flour
2 large eggs, beaten
8 veal cutlets (about 1¼ pounds), pounded thin to slightly less than ¼ inch
Salt and freshly ground black pepper to taste
1 lemon cut into 8 wedges
Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced to fine crumbs. Transfer the crumbs to a large bowl and stir in the cheese, oregano and parsley. Gradually add 3 tablespoons of oil, stirring, until thoroughly combined. Season with salt and pepper.
2. Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion.
3. Heat 1 cup of the oil in a large nonstick skillet over medium-high heat (to a frying temperature of 350 F) and sauté the veal for 2 minutes. Turn and sauté for 1 additional minute. Do not crowd pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels. Season to taste with salt and pepper, and serve with lemon wedges.
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