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- Source: Real and Rustic Cookbook
- Dish Type: Entree
- Version: 2 [other versions]
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Paneed Veal
Instructions
Wrap each cutlet in plastic wrap and pound with a meat mallet until very thin. Season the cutlets with 1 teaspoon of the rub. Mix together the egg and water in a shallow bowl. Combine the cracker crumbs with the remaining 2 teaspoons rub in a shallow platter. Dip the cutlets in the egg mixture, then in the cracker crumb mixture.
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Heat the oil in a skillet over medium-high heat and fry the cutlets for about 30 seconds on each side, or until golden brown.
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Serve immediately.
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Yield: 2 servings
Ingredients
- 4 veal cutlets (about 2 1/2 ounces each)
- 3 teaspoons
- 1 egg
- 1 tablespoon water
- 26 saltine crackers, finely crumbled in a blender or food processor
- 1/4 cup vegetable oil
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