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Рецепт Breaded Veal Cutlet With Pecorino Romano
by Global Cookbook

Breaded Veal Cutlet With Pecorino Romano
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Ингредиенты

  • 2 x Large eggs
  • 1 c. dry breadcrumbs
  • 1/4 c. Pecorino* Romano cheese
  • 4 x veal chops, 1/2-inch thick flour for dredging
  • 1 tsp fresh rosemary finely minced or possibly 1/2 tsp. dry coarse salt and freshly grnd black pepper
  • 3 Tbsp. vegetable oil
  • 1 Tbsp. butter
  • 3 clv garlic, lightly crushed lemon wedges

Инструкции

  1. Beat Large eggs lightly with a fork till the whites and yolks are blended.
  2. Mix the breadcrumbs with the cheese. Spread the mix on a flat plate. Flatten the veal chops with a meat pounder. Coat them very lightly with the flour and shake off excess. Dip chops, one at a time, into the Large eggs. Sprinkle with rosemary and season with salt and pepper to taste. Coat the chops with the cheese and breadcrumb mix.
  3. In a saute/fry pan big sufficient to hold the chops in one layer, over medium to high heat, heat the vegetable oil. Add in the butter and garlic. Saute/fry the chops till golden on both sides. Drain on paper towels and serve with lemon wedges on the side.
  4. Makes 4 servings
  5. All cheese made from sheep lowfat milk is known as Pecorino.