Here, tender veal is pounded to perfection and lightly veiled in a
1 1/4 pounds veal top round cut in
Salt and freshly ground white pepper
1 cup flour
2 tablespoons heavy cream
2 cups unseasoned bakery bread
2 cups vegetable oil
1/2 cup, packed, flat-leaf parsley
leaves, rinsed, well-dried and
3 tablespoons unsalted butter
4 lemon wedges
Cucumber or bibb lettuce salad in
One at a time, place veal pieces in heavy 1-quart plastic bag, and pound thin
with meat pounder. Place veal on large platter, and lightly salt and pepper both
Put flour in shallow bowl wide enough to hold a piece of veal flat. Put eggs and
cream in a similar bowl. Beat to blend. Put bread crumbs in a third similar
Heat oven to 175 degrees. Line baking sheet with parchment. Arrange bowls
near stove, along with a platter covered with layers of paper towel and a small
plate covered with layers of paper towel.
Heat oil in an 11- to 12-inch skillet or sauté pan, the deeper the better. When
oil is quite hot, put parsley in strainer, put in oil, and fry 10 seconds. Remove
parsley, draining well, and place on the small plate. Add butter to skillet, and
adjust heat to medium.
Put 1 slice veal in flour, cover well, then shake off excess. Dip in egg, turning
to coat. Put in bread crumbs, coating well, then shake off excess. Put in skillet,
and fry about 1 minute, gently moving pan in circular motion on the burner.
Oil should be frothy. When breading looks bubbly and starts to brown, turn
and cook another minute, then transfer to paper-towel-lined platter. Repeat
with remaining veal, adjusting heat so crumb coating cooks gradually and
evenly, without burning.
Place the cooked, drained schnitzels on a baking sheet, and put in the oven
until ready to serve, up to 15 minutes.
Arrange veal on platter or individual plates. Garnish with lemon wedges and
fried parsley, and serve with salad.