Breaded Veal Cutlet And Its Benefits
Breaded veal cutlet is a delicious veal cutlet dish and it has also some very good health benefits .You will be amazed to know that it contains calcium,phosphorous,protein, potassium,vitamin D, vitamin B12,vitamin A, riboflavin.It reduces your coronary heart disease risk to 15-20 %.It also reduces the risks of dying from type 2-diabetes and also reduces blood pressure.
Origins of veal cutlet is somewhat hazy it was infact thought that the original recipe came from Vienna in 1700’s in the form of thin slices of veal dipped in egg,breaded and fried.However the latest studies in agrifood reveal that historical documents regarding Milan which shows that the feast of Saint Satyrus was celebrated in 1134 in Italy and he was honored by succulent and the delicious veal cutlet.
Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce
ea=each serving tsp=teaspoon tbsp=table spoon
Yield: 50 portions Each portion : 4 oz
Step One To Prepare Breaded Veal Cutlet
Veal cutlet (about 4 oz.each) 50
Using boneless leg of veal, cut uniform portion about 1/4 inches thick.Place on cutting board or meat block and pound with cutlet hammer to flatten and break tissues.Do not pound hard enough to destroy meat.
Step Two To Prepare Breaded Veal Cutlet
Breaded flour 2 lb
Salt to taste
Pepper to taste
Eggs whole 6
Milk 1 qt
Bread crumbs 3 lb
Bread according to standard procedure (recipe give below) using flour,salt and pepper: egg wash made of eggs and milk; bread crumbs of cracker meal.
Step Three To Prepare Breaded Veal Cutlet
Salad oil for sauteing
3. Place 1/4 inch salad oil in heavy skillet and saute cutlets until golden brown on one side.Turn and brown other side.Remove and drain well.In mass production cutlets may be finished in oven on sheet pan or roast pan lined with brown paper.
Note: A richer egg wash can be made by doubling amout of egg and adding 1 cup oil.Oil is sometimes used to reduce browning.
(1)Place product or products in flour ,coating well.
(2) Remove and shake off excess flour.
(3) Immerse in wash wetting well so that no dry or floured areas are visible.
(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .
(5) Drain or gently shake off excess wash.
(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.
(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.
When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)
The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.
Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.
Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.
Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.
Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products may also result.