Veal Cutlets with Gravy
Source of Recipe
net
List of Ingredients
Veal Cutlets with Gravy
Yield: makes 4 servings
Ingredients:
Cutlets:
1 1/2 pounds veal cutlet, cut about 1/4 inch thick
1 large egg
1 tablespoon milk
1/2 cup flour for dredging
Salt and pepper
Vegetable oil for frying
Gravy:
2 tablespoons cornstarch
1 (14 1/2-ounce) can vegetable broth, divided
1. Preheat oven to 400 degrees F. Pat the cutlets dry with paper towels
2. In a shallow bowl, beat egg and milk until combined. Spread the flour evenly on a large plate. Dip 1 cutlet at a time into the egg mixture, letting the excess drip off, then into the flour, shaking off any excess. Season on both sides with salt and pepper.
3. Heat oil in a large heavy skillet, over moderately high heat until almost smoking. Add onions and cook, stirring, until well browned; remove to bowl. Carefully add as many cutlets as will fit without overlapping. Fry until browned, about 2 minutes. Turn and fry 2 minutes more, or until golden brown and crisp. Transfer cutlets to a roasting pan.
4. Add more oil to the skillet, if necessary, and cook the remaining cutlets in the same manner. Spoon a layer of onions between each layer of cutlets. Cover and roast 20 minutes.
5. Gravy: Carefully pour hot oil from the skillet and discard it, allowing any browned bits to remain in the skillet. Place cornstarch in liquid measuring cup and whisk in about 1/4 cup vegetable broth. Add remaining broth to skillet and bring to a boil. Whisk in cornstarch mixture and bring to a boil; cook, stirring, until thickened. Taste and season with salt and pepper. Serve with veal cutlet and onions.
Recipe
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