4 Veal Cutlets (2oz)
1 c. Bread Crumbs
4 Eggs, Large AA
½ c Grated Romano
1 tsp. Fresh Chopped Italian Parsley
1 c. Flour
1 c. Canola Oil
3 Pinches of Salt
2 Pinches of Pepper
2 Pinches of Dry Mint
3 Pinches of Granulated Garlic
For batter combine beaten eggs with 2 pinches of salt, 1 pinch of pepper, ½ tsp chopped fresh parsley, one pinch of dry mint, and 2 pinches of granulated garlic. Mix well.
For breading combine bread crumbs, cheese, 1 pinch of salt, 1 pinch of pepper, ½ tsp chopped fresh parsley, 1 pinch of dry mint, and 1 pinch of granulated garlic.
Pound/smash veal with meat hammer (or have butcher pound veal at store).
Flour veal and dip in batter. Place battered veal in breading. Cover veal with breading , compress, flip and repeat until breading adheres.
Heat oil using medium heat. You will probably need two fry pans. Saute veal, turn and cook evenly on both sides. Placing veal on paper towels or napkins to blot is optional.
Garnish with lemon and serve.