Ingredients
Instructions
- 0 servings
- 1Before you begin pound your cutlets as thin as you can (1/8 inch) with a meat hammer or rolling pin. Your butcher may be able to do this for you.
- 2Prepare 3 stations for breading; flour, beaten eggs and breadcrumbs. With clean hands or tongs, coat each cutlet first in flour, then the egg and finally with breadcrumbs. Preheat oven to 250F.
- 3Heat clarified butter to medium high heat on the stove top. Lard or vegetable shortening will also work, as will any fryer oil. Cook the breaded cutlets about 1 minute per side, until golden. Add more butter when needed.
- 4Transfer cutlets onto a paper tower and place in the preheated oven to keep warm and finish cooking. Should take no more than 5 minutes. (Optional) Fry eggs in remaining butter to garnish if desired.