73ºF

Veal Milanesa, String Cheese & Pickles

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1 pound veal scaloppini, pounded thin
Salt and pepper
2 eggs, whisked
2 cups panko breadcrumbs
Oil, for sautéing
Dill pickle, sliced in ½-inch pieces (for serving)
String cheese, sliced in ½-inch pieces (for serving)

Lay the veal between two sheets of parchment paper and use a mallet to pound it very thin.  Season the veal with salt and pepper and dip in the eggs.  Remove from the eggs then into the panko, pressing the panko into the meat and making sure to cover it completely.

Heat the oil in a heavy-bottomed sauté pan over medium-medium high heat.  Once hot, add the veal and sauté for 3-4 minutes per side until golden brown and crispy.  Remove from the oil, drain on paper towels and season with a pinch of salt.

To serve, cut the veal into small pieces and skewer it with slices of string cheese and dill pickle.