Breaded Veal Cutlet
4
Points®
Temps total: 24 min • Préparation: 12 min • Cuisson: 12 min • Portions: 4 • Difficulté: Facile
We gave our veal a fast, flavourful crust and then pan-fried it for a crispy texture.
Ingrédients
Seasoned breadcrumbs
¼ cup(s)
Fresh basil
1 tbsp(s), fresh, finely minced (or 1 tsp dried basil)
Fresh parsley
1 tbsp(s), fresh, finely minced (or 1 tsp dried parsley)
Rosemary
1 tbsp(s), fresh, finely minced (or 1 tsp dried rosemary)
Uncooked lean veal cutlet
1 pound(s), four 4 oz pieces, lightly pounded
Table salt
½ tsp(s), or to taste
Black pepper
½ pinch(es), freshly ground, or to taste
Honey mustard
2 tbsp(s)
Egg whites
1 serving(s)
Olive oil cooking spray
2 spray(s)
Olive oil
2 tbsp(s)
Canned beef broth
¼ cup(s), or water
Instructions
1
In a shallow dish, combine bread crumbs, basil, parsley and rosemary; mix well and set aside.
2
Place veal on a plate and season all over with salt and pepper; spread mustard on both sides of cutlets and then dip into egg white. Dust veal with bread crumb mixture, turning to coat the whole surface.
3
Coat a large nonstick skillet with cooking spray and place over medium to medium-high heat; heat oil until shimmering. Cook veal 4 to 5 minutes on one side; flip and cook until done, about 4 to 5 minutes more on other side. Remove veal to a serving plate and deglaze pan with broth; pour over veal. Yields1 cutlet per serving.
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