Breaded Veal Cutlets
|Veal round steak||2 Pound, cut 1/2 in. thick (Cutlet)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
|Eggs||3 , beaten|
|French bread crumbs/Sour french bread crumbs||1 1⁄2 Cup (24 tbs)|
|Lard||1 Cup (16 tbs) (For Deep Frying Heated To 375Â°F)|
Pound meat on one side with meat hammer.
Turn and repeat process until meat is about 1/4 inch thick.
Cut into 6 serving-size pieces.
Coat with a mixture of the flour, salt, monosodium glutamate, and pepper.
Dip veal into eggs, then lightly coat with crumbs.
Let stand 5 to 10 minutes to "seal." Deep fry only as many pieces at one time as will lie uncrowded one layer deep in the hot lard.
Fry until brown on both sides, 3 or 4 minutes; turn slices several times during cooking (do not pierce).
Remove meat with tongs and drain over fat for a few seconds before removing to absorbent paper.
Serve with lemon wedges