Recipe by Kurt Gutenbrunner
Photograph by Ditte Isager
- 1 cup all-purpose flour
- 3 teaspoons kosher salt, divided, plus more for seasoning
- 2 large eggs
- 2 tablespoons heavy cream
- 2 cups fine plain dried breadcrumbs
- ½ pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
- Freshly ground black pepper
- 2 cups vegetable oil
- 3 tablespoons unsalted butter
- 1 lemon, cut into 4 wedges
- Curly parsley or lettuce
Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 tsp. salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 tsp. salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8”–1/16” thickness, being careful not to tear. Season lightly with salt and pepper.
Prop a dry-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°. Add butter to skillet and adjust heat to maintain 350°.
Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to a paper towel-lined sheet. Repeat with remaining veal slices.
Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.
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