Ingredients
1 1/2 lbs veal cutlets
1/2 cup flour
1 egg, beaten
1 cup breadcrumbs, finely ground
6 tablespoons butter
1 lemon
salt
pepper
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Flatten and tenderize — schnitzel, chicken paillard, veal cutlet
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Yucatecan green habanero sauce — smoky, fruity, intensely hot
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Flatten and tenderize — schnitzel, chicken paillard, veal cutlet
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Yucatecan green habanero sauce — smoky, fruity, intensely hot
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Pound cutlets thin between 2 sheets of waxed paper. Place flour in one dish, beaten egg in another, and bread crumbs in another. Salt and pepper each dish. Dip cutlets in to each dish in order: Flour, egg, then bread crumbs. Be sure the bread crumb coating is thin, but thoroughly covers the cutlet. Refrigerate cutlets for approximately 1 hour on a waxed paper covered platter. Melt 4 tsps. butter in a large skillet. Brown cutlets quickly on each side until golden brown and set aside. Melt remaining 2 tablespoons of butter and squeeze the lemon juice in to the butter. Stir mixture and pour over cutlets before serving.