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Paneed Veal With Fried Lemon Slices

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables		Cooking liv, Import	1	Servings

INGREDIENTS

2		Eggs
1/2	c	Water
1 1/2	c	Fine dry bread crumbs
1 1/2	t	Freshly grated lemon zest
1 1/4	t	Dried thyme
8		1/4-pound veal cutlets
		pounded 1/8-inch thick
		between sheets of
		plastic
		wrap
		Vegetable oil for
		deep-frying
16		1/8-inch-thick lemon slices
3/4	c	All-purpose flour seasoned
		with salt and pepper for
		dredging

INSTRUCTIONS

In a shallow baking dish whisk together eggs and water and in a large
shallow baking dish stir together bread crumbs, zest, thyme, and salt
and pepper to taste. Dip cutlets, 1 at a time, into egg mixture,
letting excess drip off, and dredge in bread crumb mixture, pressing
lightly until mixture adheres. Transfer cutlets as coated to a large
rack and let dry at room temperature at least 15 minutes and up to 30
minutes. Veal may be prepared up to this point 1 hour ahead and
chilled, uncovered.  Preheat oven to 225 degrees F.  In a deep heavy
skillet (preferably cast-iron) heat 1 inch oil over  moderately high
heat until hot but not smoking. While oil is heating,  dredge 4 lemon
slices in flour, knocking off excess. Fry lemon slices,  turning them
occasionally, until golden, about 45 seconds. Transfer  slices as fried
with tongs to paper towels to drain briefly and  arrange in one layer
on another large rack set on a baking sheet.  Coat and fry remaining 12
lemon slices in batches in same manner.  (Carefully remove skillet from
heat if necessary while coating slices  to prevent oil form
overheating.) Keep lemon slices, arranged in one  layer, warm on baking
sheet in oven.  Remove any food particles in oil remaining in skillet
with a slotted  spoon and discard. Heat oil if necessary until hot but
not smoking  and fry cutlets, 1 at a time, turning them once, until
golden and  just cooked through, about 45 seconds, transferring with
tongs to  paper towels to drain briefly. Transfer veal to cleaned rack
set on  another baking sheet and keep warm in oven.  Yield: 8 servings
Notes: Recipe courtesy of Gourmet Magazine  Recipe by: Cooking Live
Show #CL9067  Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Mar 7, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6798 Calories From Fat: 758 Total Fat: 84.3g Cholesterol: 1217.9mg Sodium: 10692.5mg Potassium: 5225.9mg Carbohydrates: 1083.9g Fiber: 38.6g Sugar: 12.3g Protein: 385.1g