{"id":166,"date":"2013-03-02T14:48:51","date_gmt":"2013-03-02T14:48:51","guid":{"rendered":"http:\/\/www.tildenave.com\/?page_id=166"},"modified":"2023-05-04T14:56:21","modified_gmt":"2023-05-04T14:56:21","slug":"breaded-veal-cutlets","status":"publish","type":"page","link":"https:\/\/www.tildenave.com\/?page_id=166","title":{"rendered":"Breaded Veal Cutlets"},"content":{"rendered":"<p><strong><em>Notes:<\/em><\/strong><\/p>\n<p>4 servings<\/p>\n<p><strong><em>Ingredients:<\/em><\/strong><\/p>\n<ul>\n<li>4 six ounce veal cutlets<\/li>\n<li>S &amp; P<\/li>\n<li>Flour for dredging<\/li>\n<li>1 egg<\/li>\n<li>1 tsp water<\/li>\n<li>1 cup fresh breadcrumbs ( crustless bread processed until fine)<\/li>\n<li>1\/4 cup unsalted butter<\/li>\n<li>lemon wedges<\/li>\n<\/ul>\n<p><em><strong>Recipe:<\/strong><\/em><\/p>\n<ol>\n<li>Pound cutlets thin between sheets of waxed paper or saran until evenly thin ( use rolling pin)<\/li>\n<li>Sprinkle both sides with S&amp;P and dredge lightly, but thoroughly\u00a0 in flour.<\/li>\n<li>Beat egg lightly with water and dip floured cutlets into mixture, then into fresh breadcrumbs, coating well. Using side of a knife, tap the cutlets lightly. Place on a rack in the fridge, uncovered, for 1 hour to dry. This will help crumbs adhere when they are being cooked.<\/li>\n<li>Heat the butter\u00a0 in large skillet or griddle until hot and, when it is hot, not browned or smoking, saute the cutlets in it until golden brown on both sides.<\/li>\n<li>Arrange cutlets on heated serving platter and serve with lemon wedges.<\/li>\n<\/ol>\n<p><strong><em>Notes:<\/em><\/strong><\/p>\n<p><strong><em><\/em><\/strong>My favorite way to eat these is with cheese souffle and broccoli<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Notes: 4 servings Ingredients: 4 six ounce veal cutlets S &amp; P Flour for dredging 1 egg 1 tsp water 1 cup fresh breadcrumbs ( crustless bread processed until fine) 1\/4 cup unsalted butter lemon wedges Recipe: Pound cutlets thin &hellip; <a href=\"https:\/\/www.tildenave.com\/?page_id=166\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":34,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-166","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=166"}],"version-history":[{"count":2,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/166\/revisions"}],"predecessor-version":[{"id":370,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/166\/revisions\/370"}],"up":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/34"}],"wp:attachment":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}