Copycat Air Force One Veal or Chicken Piccata
photo by teresas
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 680.38 g veal cutlets or 680.38 g boneless skinless chicken breasts, pounded very thin
- 3 large eggs
- 118.29 ml milk
- 473.18 ml Italian seasoned breadcrumbs
- 9.85 ml fresh lemon zest, finely grated
- 29.58 ml sweet unsalted butter, to taste
- salt, to taste
- black pepper, to taste
- 1 lemon, juice of
directions
- Whisk together eggs and milk in a small bowl and set aside.
- Mix bread crumbs and lemon zest together in a shallow bowl.
- Heat a large skillet over medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet).
- While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture.
- Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy.
- Season with salt& pepper to taste.
- Sprinkle with a bit of fresh lemon juice to taste and serve immediately.
Reviews
-
I will fly on this airline anytime. I didn't have Italian seasoned breadcrumbs so added Italian seasoning to breadcrumbs. I do think the lemon zest together with the Italian seasoning makes this the best veal schnitzel I have had. I served this with a baked potato with sour cream and mixed salad leaves and it was food fit for a king. Would work really well with chicken, which I will try next time.
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