4 large (6 to 7 ounce) veal or pork cutlets
Waxed paper
1 cup flour
Salt and pepper
2 eggs
1 cup bread crumbs or cracker meal, found near bread crumbs or at fish counter in market
Butter and vegetable oil, for frying
Whole nutmeg
Chopped fresh parsley, for garnish
Cover work surface with a sheet of waxed paper. Arrange cutlets with a few inches between them on paper. Top work surface with a second sheet of waxed paper. Pound cutlets out to 1/4-inch thick using the bottom of small heavy skillet or a mallet.
Heat a large skillet over moderate heat.
Set meat aside and set up 3 plates in a row. Place flour in one plate and season with salt and pepper and a little grated whole nutmeg. In the second deeper plate, beat eggs with a drizzle of oil and season with salt. In the third plate, pour out about 1 cup of crumbs.
Dredge veal, I like to season it with a little salt and pepper first, in flour. Coat the veal evenly with egg on both sides. Gently press veal into crumbs and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.
When butter foams, add 2 pieces of veal and cook 3 to 4 minutes on each side until golden brown all over. Remove to a warm plate Repeat with remaining 2 veal cutlets. Garnish veal with a brown mushroom gravy and serve with broad egg noodles tossed in butter and some fresh dill.
« Okay, that's it.
