Prep 0 mins
Cook 20 mins
From Cook's Illustrated
- 8 slices high quality white bread, torn into large pieces
- 1⁄2 cup unbleached all purpose flour
- 2 large eggs
- 1 1⁄2 cups vegeable oil plus 1 tablespoon vegetable oil
- 4 veal cutlets, 1/2 inch thick
- salt and pepper
- 4 tablespoons unsalted butter
- 1 lemon, cut into wedges
- Adjust oven rack to middle position and heat oven to 300 degrees. Process bread in a food processor to very fine crumbs. Transfer crumbs to baking sheet and bake until dried but not brown, stirring occasionally, about 15 minutes. Process crumbs again until finely ground.
- Lower oven temperature to 200 degrees and set a paper towel lined plate on the middle rack. Spread bread crumbs in a shallow dish. Spread flour in a second dish. Beat eggs with 1 tablespoon oil in a third dish.
- Place cutlets between two sheets waxed paper and pound to a thickness of 1/8 to 1/4 inch. Season cutlets with salt and pepper. Dredge a cutlet in flour, shake off excess, coat with egg, allow excess to drip off, and coat with bread crumbs, pressing to adhere. Repeat with remaining cutlets. Place cutlets in a single layer on a wire rack over a baking sheet; let coating dry for 5 minutes.
- Heat 3/4 cup oil and 2 tablespoons butter in a 12 inch skillet over high heat until it registers 375 degrees, or until a cutlet bubbles vigorously when dipped in oil. Lay 2 cutlets, without overlapping them, in skillet and cook, continuously shaking the pan gently, until wrinkled and light golden brown on both sides, about 1 to 1 1/2 minutes per side.
- Set cutlets on a warm paper towel lined plate and flip several times to blot any excess oil. Return plate to warm oven. Discard oil in skillet and wipe clean. Repeat frying the remaining two cutlets with the remaining 3/4 cup oil and 2 tablespoons butter, using same technique.
- serve immediately with lemon wedges.