Main courses · Serves 2
Breaded cutlet cooked in ghee
Breaded veal escalopes, browned in ghee in a pan, with a lemon wedge.
- Preparation
- 15 minutes
- Cooking
- about 8 minutes
Recipe suggestion: quantities and times are indicative.
Start cooking ↓Ingredients
Serves 2
- 2 veal escalopes about 1 cm thick, about 150 g each
- 1 egg
- 80 g breadcrumbs
- 50 g ghee
- Salt
- Lemon wedges to serve
Preparation
- Lightly pound the escalopes to an even thickness, then pat them dry with kitchen paper.
- Beat the egg with a pinch of salt. Dip the meat in the egg, then in the breadcrumbs, pressing so that they stick well on both sides.
- Melt the ghee in a wide frying pan over a medium heat, so that it covers the base.
- Cook the cutlets for 3–4 minutes on each side, until the coating is golden and the meat is cooked through. Drain them on kitchen paper.
- Season with salt and serve with the lemon wedges.
The role of ghee
Ghee is the cooking fat for the breaded coating: it melts quickly and handles the heat of the pan.
In the kitchen
Do not move the cutlet for the first few minutes: the coating sets and it turns without coming away.
Safety
- The meat must be cooked through. Using a kitchen thermometer, the minimum temperature given by the USDA for veal and pork escalopes is 63 °C, with 3 minutes’ rest; for chicken it is 74 °C. Source: USDA FSIS, Safe Minimum Internal Temperature Chart.
- Do not leave the pan of hot ghee unattended. If the fat catches fire, turn off the hob and cover with a lid: never water. Source: FDNY, Sicurezza in cucina (scheda in italiano).
The move that makes the difference
A firmly pressed coating
Press the breadcrumbs on with your palm on both sides. A compact coating absorbs less fat and browns evenly.
