Veal Cutlet

In the picture you will see veal, potatoes, broccoli with lemon wedges.

You can pound the livin' daylights out of the veal, this is suppose to make it tender. I don't have a sludge hammer, so I don't! You know veal is the young, tender part of the cow, it should be tender. My Mom always got out the hammer, (for cooking) and you know the legs on the table would jump right off the floor when she pounded the meat. That always made me laugh.

To pick a good piece of veal, look at the marbling in the meat. That simply means the gain, and fat content of the meat. Veal will not have a lot of fat content because it is a young animal. It should be light pink in colour. Check the dates on the package of the meat. If you see gray in the meat it is getting old, don't buy it. I find that grocery stores are sneaky when selling meat. They stick big labels over the fatty pieces of meat, they don't put on the dates the meat was packaged, only a sell before date. If veal is not fresh, don't buy it! Also the packages they put meat in now, makes the meat rot. If you can put meat in freezer, or take out of packaging when you get home and put in other containers.

After you have taken your stress out on the veal. Get two bowls. In one put some bread crumbs, and in the other scramble the egg with salt and pepper. Dip veal in the egg, and then coat the veal with breadcrumbs. Put a little bit of olive oil, and butter into a frying pan. Place the coated veal into the frying pan. Fry until brown on both sides then serve with lemon wedges.