Ingredients:

  • 1 pound (450g) veal cutlets (scallopini), about 1/4 inch thick
  • 1/2 teaspoon (2.5 ml) kosher salt
  • 1/4 teaspoon (1.25 ml) black pepper
  • 2 tablespoons (30 ml) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup (100g) plain breadcrumbs (panko preferred for extra crispness)
  • 1/2 cup (115 ml) clarified butter or vegetable oil, for frying
  • 1 lemon, cut into wedges
  • Fresh parsley sprigs, for garnish (optional)
  • Lingonberry jam or cranberry sauce (optional)

Instructions:

  1. Pound the veal cutlets between two sheets of plastic wrap to an even 1/8-inch thickness. Season with salt and pepper.
  2. Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.
  3. Dredge each cutlet in the flour, shaking off any excess. Dip in the egg mixture, allowing the excess to drip off. Finally, coat generously with breadcrumbs, pressing gently to adhere.
  4. Heat the clarified butter or oil in a large skillet over medium-high heat until shimmering but not smoking.
  5. Carefully place the breaded cutlets in the hot fat, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  6. Remove the cutlets from the skillet and place them on a plate lined with paper towels to drain excess grease. Serve immediately with lemon wedges, parsley sprigs, and lingonberry jam or cranberry sauce (if desired).