Cajun Veal Cutlets
"Hubby loves Cajun seasoning, so I use it whenever I can. If you don't have any seasoning on hand, Kittencal has a good one posted. Prep time doesn't include 2 1/4 hours of setting time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (152.3 g)
- Calories 321.1
- Total Fat - 20.7 g
- Saturated Fat - 10.9 g
- Cholesterol - 175.6 mg
- Sodium - 228.4 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 0.3 g
- Sugars - 0.2 g
- Protein - 24.9 g
- Calcium - 37.1 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Earlier in the day, measure out flour and bread crumbs into pie tins. Make crumbs using your blender or food processor, 1 piece of bread is enough for 1/4 cup.
Step 2
Season the flour lightly with Cajun seasoning, and the bread crumbs with parsley.
Step 3
Pound veal flat and season with Cajun seasoning.
Step 4
Dip in flour, coating well, then in egg, then in bread crumbs, coating well. Stack on a plate, separated by wax paper, and cover with plastic wrap. Place in fridge for 2 hours or more, so breading will stay in place when fried.
Step 5
After fridge, preheat oven to 170 degrees. Once preheated, place serving platter or dinner plates in oven and turn it off.
Step 6
Remove cutlets and let sit on counter for about 15 minutes.
Step 7
Preheat skillet over medium-high heat. Cook veal, one or two at a time, using 1 tablespoon butter each for skillet. It should only take a few minutes per side.
Step 8
When each cutlet is done, transfer it to warm plate in oven to stay warm until remaining cutlets are done.
Tips
No special items needed.
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