1 1/2 lbs veal cutlets around 1/4 inch thick
1/2 cup olive oil
1 tablespoon butter (optional)
5 cloves garlic
1/4 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon butter (optional)
5 cloves garlic
1/4 teaspoon garlic powder
1/2 cup dry Italian flavored bread crumbs or more
(mom made her own breadcrumbs from stale bread
3 tablespoons Pecorino Romano cheese, freshly grated
1/4 cup fresh parsley, finely minced
1 egg
salt and pepper, to taste
3 tablespoons Pecorino Romano cheese, freshly grated
1/4 cup fresh parsley, finely minced
1 egg
salt and pepper, to taste
1/4 teaspoon oregano
Combine bread crumbs and cheese in a pie plate. Add 1 clove finely minced garlic and the fresh parsley together. In another dish beat one egg with a tablespoon of water.
In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves until pale yellow. Mash the cloves into the oil using the tines of a fork when they become toasted, then remove.
Season the veal with salt, pepper, and garlic powder. Dip each piece of veal egg then into the seasoned bread crumbs coating both sides well. Dip into the egg mixture once again. Roll in the bread crumbs a second time.
Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides. Turn down to low heat and fry till brown and tender around 25 to 20 minutes.
Note:
A mixture of 1 freshly squeezed lemon juice, 3 tablespoons extra virgin olive oil, 1/2 teaspoon minced garlic, oregano, black pepper, salt to taste and 1 tablespoon of melted butter make a great sauce over the top.