Breaded Veal - {Milanesas}

Recipe Ingredients

1		Italian parsley - chopped fine
2		Garlic cloves - minced
8		Eggs
6		Veal cutlets - (6 oz ea) - pounded thin
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Flour
2 cups	292g / 10oz	Fine bread crumbs
2 cups	474ml	Canola oil
1		Lemon - sliced thin
2 tablespoons	30ml	Chopped parsley - for garnish
		Mashed Potatoes
6		Baking potatoes, like russets - peeled, chopped
		Water - as needed
2 cups	474ml	Cream - scalded
1/4 lb	113g / 4oz	Butter - diced
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

Combine the parsley with garlic and eggs. Season the veal with salt and pepper. Dust the veal in flour, drop in the egg batter, and finish in the bread crumbs.

Heat 2 cups of blended oil on medium-high in a fry skillet. Add the veal, cook until golden on both sides. Drain on paper towels. Serve with sliced lemon and parsley and mashed potatoes.

Mashed Potatoes: Boil potatoes in salted water until cooked. Put through food mill or masher. Add little amounts of cream and butter until desired creaminess. Season with salt and white pepper.

This recipe yields 3 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B34) - from the TV FOOD NETWORK

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