Veal Cutlets Verde
|Veal cutlets||720 Gram (Six 120 Gram Each Pieces)|
|All purpose flour||125 Milliliter|
|Seasoned bread crumbs||250 Milliliter|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||30 Milliliter|
|Veal stock/Chicken stock||500 Milliliter|
Pound the cutlets with a meat mallet thin.
Mix the egg with milk.
Dust with 1/2 cup of flour, dip into egg wash, and dredge in bread crumbs.
Heat the oil in a skillet and fry the cutlets to golden brown on each side.
Heat the butter along with the garlic.
Sprinkle with flour and cook for 2 minutes over low heat.
Add the stock, peas and seasonings.
Simmer until sauce thickens.
Pour in a food processor and process until smooth.
Plate the cutlets and cover with sauce.