Featured in the November 2009 Newsletter
Recommended Pairing: Chardonnay, Pinot Grigio, Sangiovese
4 veal leg slices
½ cup olive oil
¾ cup fine bread crumbs
Salt & pepper
3 egg yolks
1 tablespoon cream
1 cup ( ½ pound) melted butter, cooled to room temp.
1 tablespoon lemon juice or white wine vinegar
½ teaspoon salt
Dash of cayenne pepper
Veal Preparation: Heat the oil in a large skillet at a medium high heat. Place each veal slice between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin ( ¼ ” – 3/8 ” ). Beat the two eggs in a bowl that is wide enough o dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each slice of veal and, season with salt and pepper and dip both sides of meat into eggs to coat. Then dredge the entire slice with the bread crumbs and shake off the excess. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. Serve each cutlet with half a lemon on the side.
Sauce Preparation: Put the egg yolks and cream in a heavy-duty sauce pan and stir with a wire whisk until well-blended, stirring continually. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a dash of cayenne. Pour sauce over veal and serve with a glass of chilled Pinot Grigio.