Breaded veal cutlet
1 Tbsp, fresh, finely minced (or 1 tsp dried basil)
1 Tbsp, fresh, finely minced (or 1 tsp dried parsley)
1 Tbsp, fresh, finely minced (or 1 tsp dried rosemary)
Uncooked lean veal cutlet
1 pound(s), four 4 oz pieces, lightly pounded
½ tsp, or to taste
½ tsp, freshly ground, or to taste
1 large, whipped until stiff
Olive oil cooking spray
Canned beef broth
¼ cup(s), or water
- In a shallow dish, combine bread crumbs, basil, parsley and rosemary; mix well and set aside.
- 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.
- 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. Yields 1 cutlet per serving.