4 Personal Gourmet Veal Cutlets Waxed paper 1 cup flour Salt and pepper 2 eggs A drizzle extra-virgin olive oil 1 cup cracker meal, found near bread crumbs or at fish counter in market Butter, for frying Whole nutmeg Chopped fresh parsley, for garnish 1 lemon, cut into wedges
Heat a large skillet over moderate heat.
Set veal aside and set up 3 disposable pie tins and a plate in a row. Place flour in 1 disposable tin and season with salt and pepper. In the second disposable tin, beat eggs with a drizzle of oil and season with salt. In the third disposable tin, pour out about 1 cup of cracker meal.
Bread veal in flour. Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate.
Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.
When butter foams, add 2 pieces of veal and cook 3 to 4 minutes on each side until golden brown all over. Remove to a warm plate and grate a pinch nutmeg over hot Schnitzel. Repeat with remaining 2 veal cutlets.
Garnish veal with parsley and serve with lemon wedges.