Tomayto, tomaahto……let’s NOT call the whole thing off. Which ever way you call it, it’s delicious. The difference between the two dishes is minimal, in Austria, it is generally fried in butter, and in Italy in olive oil. I prefer the Italian version, not because it is tastier, but mainly because it is healthier. Either way, this is one of my favorite go-to dinners. Super easy and quick, it marries perfectly with a simple arugula (rocket) and parmesan salad with a lemon -olive oil vinaigrette.
If you are pressed for time, but are craving something sinful and filling, this may become your go-to dinner too!
So here’s what you’re going to need:
3 thin veal or beef cutlets, trimmed of fat
Salt and Pepper to taste
1/4 cup milk
1/4 cup grated Parmigiano Reggiano
2 cups plain breadcrumbs
1/2 olive oil
Pre-heat the oven to 150C. Salt and pepper the cutlets, and in one bowl add the eggs, milk, Parmigiano and some more salt and pepper; mix well. In another bowl add the breadcrumbs. Place them side by side.
Dip your cutlet into the egg mix, and then in the breadcrumbs. Pat the breadcrumbs in well. Dip again in the egg mix, letting most drip off, and then dip back in to the breadcrumbs and pat them well, until slightly dried. Place on a tray and repeat with the rest of the cutlets.
In a large, non-stick frying pan, add the olive oil; heat to medium. When the oil is hot, but not smoking, add the cutlet and fry for about 4 minutes, turn and fry for 4 minutes more. Place on a heat proof plate in the hot oven while you fry the rest.
Serve with a side salad or potatoes if you’re really hungry!
From my kitchen to yours,