I was rummaging around in my freezer and happened upon a bunch of meat that my friend had given to me. She was moving across the country to Colorado and didn't want her meats from the Houde Family Farm in Vermont to go to waste. Lucky for me, I was the beneficiary of some ground pork (that I'll use sometime soon to make a ragu for pasta), lamb shanks and veal cutlets.
I seasoned the cutlets with salt and pepper then dredged them in flour, eggs and panko bread crumbs sprinkled with pecorino romano cheese. Once they were all breaded, I put them on a baking sheet and refrigerated them for about an hour. I've never refrigerated the breaded cutlets before but Anne Burrell was making chicken milanese on Food TV yesterday and that's what she said to do, so I thought I'd try it.
I heated olive oil and a wee bit of butter and then cooked the cutlets up. Once cooked, I let them sit on a plate with a paper towel to drain a bit of the oil.
While the other cutlets were cooking, I kept the rest of the cooked ones warm in the oven.
My normal inclination would be to make some pasta or orzo to go along with the veal, but since I'm trying to smack down after last week's food and wine filled vacation, instead I made a salad of butter lettuce, zucchini, squash and hearts of palm.