Simple, yet oh so good.
It had been years since I had had this, and I recently had this at the venerable Mandina's Restaurant in Mid-City, New Orleans. The breaded, pan-fried cutlet was bigger than my shoe, and was heavenly. Comfort food!
Combine salt, pepper and flour. Combine bread crumbs and Creole seasoning. Beat the eggs, and add to the milk.
- 1/2 cup flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 8 veal cutlets, pounded to about 1/4"
- 2 eggs
- 1 cup whole milk
- 1/2 cup plain bread crumbs
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup freshly grated Parmigiano Reggiano cheese
- 1 teaspoon Creole seasoning
- 1/2 cup peanut oil
Prepare standard 3-station breading setup. Dredge the veal cutlets in the seasoned flour, dip the chops in the egg/milk mixture, then roll in the bread crumbs, coating the cutlet thoroughly.
Refrigerate for 30 minutes.
Heat the oil in a heavy skillet and cook the chops until done, about 2 minutes per side, until the breading is nicely browned on both sides. Drain on paper towels. Serve immediately. If desired, top with crabmeat sauce.
YIELD: 8 servings.
creole and cajun recipe page | the gumbo pages
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Chuck Taggart (e-mail chuck)