Thursday, May 30, 2013

Carmela Soprano's Fried Veal Cutlets or Chicken Breasts

The Fried Veal Cutlets is the recipe I suggested you serve on Thursday.
Today is Thursday.
Here's the recipe.


Paulie Walnuts didn't cook fancy complicated dishes like Artie did.
His recipe for Fried Veal Cutlets in his chapter My Nucci in Artie's The Sopranos Family Cookbook is easier than Artie's recipe for Veal Piccata with Capers.
But it's just as good.
And, if you didn't buy the capers, even better.


Hints:
If the meat is of uneven thicknesses, place the slices between 2 sheets of plastic wrap.
Gently pound with a mallet to a 1/4 inch thickness so they will cook evenly.

Before frying the veal, test the oil by placing a drop of the egg mixture into the hot oil.
It should sizzle and cook quickly when the oil is hot enough.

Cook the number of cutlets at one time that will fit in the pan without crowding.
You want them to get nice and crisp, not soggy and glued together.

If there is any egg mixture left, stir in the remaining bread crumbs.
Fry the egg mixture, turning once, until golden brown on both sides.
Or the leftover-egg cutlet can be poured into a greased custard cup and baked.


                        Fried Veal Cutlets

Serves 4

In a shallow plate beat together
2 large eggs
1/2 Cup grated Parmesan cheese
salt and pepper to taste

Spread on a sheet of wax paper
1 Cup plain bread crumbs

Cut into serving size pieces
1 pound veal, chicken or turkey cutlets
Dip each piece in the egg mixture, then in the bread crumbs to coat.
Let dry for 15 minutes.


Pour into a deep heavy frying pan 
1/4 inch of oil
Heat over medium heat.
Add a few cutlets to the pan.
Turning once, brown on both sides, about 5 minutes each side.
Transfer them to a plate lined with paper towels to drain.
Repeat with the remaining cutlets.
Serve hot with lemon wedges.


Would I make Fried Veal Cutlets again?
It's the same basic recipe, but with less mess.
Also, while the cutlets are baking, I can do something else.


One recipe down.  Five more to go.

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