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1 1/2 lbs veal cutlets or boneless skinless chicken breasts, pounded very thin
3 large eggs
1/2 cup milk
2 cups Italian seasoned breadcrumbs
2 teaspoons fresh lemon zest, finely grated
2 tablespoons sweet unsalted butter, to taste
salt, to taste
black pepper, to taste
1 lemon, juiced
Whisk together eggs and milk in a small bowl and set aside. Mix bread crumbs and lemon zest together in a shallow bowl. Heat a large skillet over
medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet). While butter is melting, dip veal pieces
into egg mixture, then coat with crumbs mixture. Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on
how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy. Season with salt & pepper to taste.
Sprinkle with a bit of fresh lemon juice to taste and serve immediately.
3 large eggs
1/2 cup milk
2 cups Italian seasoned breadcrumbs
2 teaspoons fresh lemon zest, finely grated
2 tablespoons sweet unsalted butter, to taste
salt, to taste
black pepper, to taste
1 lemon, juiced
Whisk together eggs and milk in a small bowl and set aside. Mix bread crumbs and lemon zest together in a shallow bowl. Heat a large skillet over
medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet). While butter is melting, dip veal pieces
into egg mixture, then coat with crumbs mixture. Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on
how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy. Season with salt & pepper to taste.
Sprinkle with a bit of fresh lemon juice to taste and serve immediately.
