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Italian Cutlets Recipe

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This recipe for Italian Cutlets, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michele Gelardi

Category:
Category:

Ingredients:  
Ingredients:  
6-8 Thin Slices of your favorite Meat Cutlet
2 Cups Dry Bread Crumbs (Seasoned)*
½ All Purpose Flour
2 Large Eggs
¼ Cup Milk
¼ Cup Grated Parmesan Cheese (Ok Ok, you can use the stuff in the Green Container too)
¼ Tsp Salt
¼ Tsp Black Pepper
¼ Tsp Granulated Garlic
1 Tbsp Dry Parsley
2 Cups of Canola Oil
3 Pie Dishes for Assembly

Directions:
Directions:
First, tenderize protein. Then, set up the 3 pie dishes as follows: first pie dish add Flour, second pie dish crack both eggs and beat well. Add next 6 ingredients, this is key!! Beat ingredients well into eggs. Third pie dish add your seasoned bread crumbs in. Take a medium Frying pan with 2 cups of Canola Oil (don’t be cheap use it ALL!) For Gas Ranges: Heat Frying Pan to High. For Electric Ranges: Heat Frying pan to Medium High. Take a large plate and line with paper towels

Start your Cutlet Assembly Line. Flour both sides of the cutlet. Place cutlet in egg mixture turn and coat well (use your fork or you will get Frankenstein Fingers). Now place cutlet in season bread crumbs, turn, turn again, turn again and press, turn again and press. You want to coat your cutlet well. (Yup that is the nice thick crust your looking for). Place each cutlet on a lined cookie sheet and repeat. When all cutlets are nicely coated check to see if the oil is hot. Take your dirty fork and stick the prongs in the bottom of the frying. If bubbles come up, oil is hot and ready.

Begin frying your cutlets (2 at a time) don’t over crowd the pan. Watch your heat, especially the electric range, you will probably need to turn the heat down to almost medium. Fry until light to medium brown (your preference) and turn approximately 2-3 minutes each side. Don’t move cutlets around they need to build a good crust. Take each fried cutlet and place on paper towel to drain excess oil. Layer Cutlet/Paper Towel/ Repeat! Your cutlets are ready to eat!! I suggest a nice tomato salad with your cutlet dinner and a hunk of good Italian bread.

Personal Notes:
Personal Notes:
You can use any of the following meat proteins:
Chicken (My Son Giuseppe and my Daughter Francesca’s Favorite)
Veal (My Favorite)
Beef (The King of the Castle’s Favorite)
Pork (Great trick if you want your company to think you made the very expensive Veal Cutlet)

All are very delicious!! Any meat that you use should be cut thin and tenderized. For delicate protein like chicken or veal use the flat size of the tenderizer with wax paper or plastic wrap for protection. Tougher meats like Beef and Pork use the textured size of the tenderizer. (These 2 proteins are a cutlets hidden treasure, lots of flavor!)

 

 

 

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