Delicately pounded veal cutlets, breaded without pressing the crumbs and fried in generous clarified butter for a light, rippled, golden crust. Served with lemon wedges and parsley potatoes.
Ingredients
- 720 g veal top round cutlets
- 100 g all-purpose flour
- 3 pieces fresh eggs
- 180 g fine white breadcrumbs
- 300 g clarified butter
- 880 g waxy potatoes
- 40 g unsalted butter
- 1 bunch fresh flat-leaf parsley
- 2 pieces lemons
- to taste fine sea salt
- to taste ground white pepper
Method
- Peel the potatoes and place them in a pot of cold salted water. Bring to a gentle simmer and cook until tender when pierced with the tip of a knife, without breaking apart.
- Drain the potatoes thoroughly. Return them briefly to the warm pot to cook off any excess moisture, then toss with unsalted butter and chopped flat-leaf parsley. Cover and keep warm.
- Trim the veal cutlets, removing any connective tissue that might cause them to curl. Place each cutlet between two sheets of parchment paper and pound evenly with the flat side of a meat mallet, working from the center outward, until thin as a coin. Take care not to tear the meat.
- Set up three wide, shallow dishes: the first with all-purpose flour, the second with eggs lightly beaten with a fork until just combined without frothing, and the third with breadcrumbs.
- Season the cutlets lightly with salt and white pepper just before breading. Dredge each cutlet in the flour to coat completely, then gently shake off any excess.
- Dip the floured cutlets into the beaten eggs, letting excess drip off briefly. Transfer to the breadcrumbs, spoon crumbs gently over the top, and flip without pressing down. The breading should remain loose and dry so it can puff during frying.
- Heat the clarified butter in a large skillet. The fat should be plentiful, hot, and shimmering, but not smoking.
- Fry the cutlets one at a time or in small batches to avoid cooling down the fat. Swirl the pan continuously in small circular motions and spoon hot clarified butter over the top to help the crust puff up.
- Flip each cutlet as soon as the underside is evenly golden. Fry until the second side is golden-blonde and crisp, being careful not to overcook the veal.
- Transfer the cutlets with a slotted spoon or spider skimmer to a wire rack or paper towels to drain briefly. Do not stack or cover them, as trapped steam will make the crust soggy.
- Plate each cutlet immediately with the warm parsley potatoes and a lemon wedge. Serve the lemon on the side so each guest can squeeze it just before eating.
Nutrition
Per serving
- Energy
- 740.9 kcal
- Protein
- 31.74 g
- Carbohydrate
- 53.29 g
- Fat
- 45.81 g
- Fibre
- 4.38 g
- Calcium
- 21.4 mg
- Iron
- 0.99 mg
- Magnesium
- 6.94 mg
