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Ingredients
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| Ingredient |
Qty. |
Unit |
| thin veal cutlets |
1 |
lb |
| white flour |
1 |
c |
| plain bread crumbs, as needed |
1 1/4 |
c |
| eggs, beaten |
2 |
ea |
| salt |
1 |
pinches |
| black pepper, to taste |
2 |
pinches |
| kitchen bouquet |
1/4 |
tsp |
| water, as needed |
2 |
c |
| cornstarch, heavy |
2 |
TBSP |
| very hot water |
1/2 |
c |
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Instructions
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1) Note on breadcrumbs: Want at least 1/2 C to 3/4 C more than you think you need to coat veal.
2) If in a hurry ---- you can skip the flour step. What happens if you do? The breading does not stay as well on the meat through the cooking, but the taste is just as delicious!
3) Place the flour onto a plate or flatish wide bowl. Place the two eggs into a 2nd wide flatish bowl. Beat eggs, add water, salt and pepper to the eggs. Place bread crumbs on plate or 3rd wide flatish bowl.
4) Dredge the veal cutlets (one at a time please!) through the flour. Then dip well into the egg mixture. Then coat with the bread crumbs well on both sides. Pat gently to help meat hold crumbs.
5) Cover the bottom of large teflon fry pan with canola oil, then add additional 1/4 C of canola. Heat the oil. Pan fry the cutlets until golden brown on both sides. Do not overcook! Be sure the oil is hot enough to start to cook quickly and not so hot that it burns. Remove meat and cook remaining pieces as well. If need to.....add more oil.
6) After cooking all the meat. Take remaining breadcrumbs from the bowl and dump into the remaining egg mixture. Stir around and fry chuncks of the mixture until also golden brown, using the same pan used for cutlet. (Don't add additional oil.)
7) Now, return all meat to the pan and add water. How much? Well, somewhere between 1 1/2 C to 2 1/2 C. You want to ensure enough to make gravy and to simmer the meat in it. Add the kitchen bouquet and a little pepper to taste. Stir very gently. Cover and let simmer for approximately 15 to 20 minutes.
8) Make a liquid mix of approximately 2 heavy tablespoons of cornstarch and add approximately 1/2 C VERY HOT water. Stir constantly together in a cup. Then bring veal mixture to low boil and gradually stir in the cornstarch mixture. Stir constantly to ensure no lumps. Keep stirring for approximately 4 minutes and voila: sloppy veal!
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