Cappellari breaded cutlets
serves four
Cutlets
4 veal, chicken or pork cutlets
1 large egg, whisked
2 cups (500 ml) Cappellari breadcrumbs
Olive oil, to drizzle
Bread cutlets by dipping in egg wash then Cappellari breadcrumbs.
For baked cutlets
Preheat oven to 350° F (180° C), drizzle breaded cutlets with olive oil and bake 15-20 minutes on an oven tray lined with parchment paper.
Turn once toward the end of the cooking time, season with salt and pepper.
For fried cutlets
In a sauté pan heat canola oil on medium heat, fry breaded cutlets about 2 minutes on each side.
Season with salt and pepper, drain excess oil on paper towels.
Serve with pasta or salad
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