Not a veal eater? I’m sure this would be just as good (though not as tender) with thinly sliced pork cutlets. The tomatoes are essential, not just for looks, in my view, or at least some sort of vinegary salad should be used as an accompaniment.
- Thinly sliced veal cutlets or pork cutlets
- 1 egg
- 1 cup cream
- 1 Tbsp. flour, mixed with salt and pepper
- 1/2 cup low carb bread crumbs
- 1/2 cup shredded parmesan cheese
- Fresh parsley (about a handful) minced
Mince your parsley. I used the herb scissors on mine.
Set up a breading station. On the left we have the bread crumbs mixed with the parmesan cheese (or about to be mixed, judging from the pic). In the middle is the beaten egg, mixed with the cream. The parsley is being added in. On the right is the flour, salt and pepper trio.
Dip your meat into the flour, then the egg/cream bath, then the bread crumb/cheese mixture.
This is not a task for the faint of heart. Use your gloves.
Pile the meat onto a platter so it’s ready to be cooked. Double dip if you are so inclined.
Fry the meat in a large skillet over medium heat in a little olive oil and butter until golden brown.
Serve with a lovely Italian salad or some fresh tomatoes that you have dressed with olive oil and vinegar. Dot the plate with some little globs of balsamic glaze. You’ll be dragging your meat through it and loving it.