Veal Cutlets with Gravy

Veal-Cutlets-in-Gravy

Veal Cutlets with Gravy

Prep Time : 20 Minutes

Cook Time : 20 Minutes

Ingredients : 

• 1 Kg  (loin) Veal cutlets, cut about 1/4 inch thick
• 1 large egg
• 1 tablespoon milk
• 1/2 cup flour for dredging
• Salt and pepper
• Vegetable oil for frying

For Gravy:

• 2 tablespoons cornstarch
• 1 400 oz.  can vegetable broth, divided

Directions :

• Preheat oven to 400 degrees F.
• Pat the veal cutlets dry with paper towels.
• In a shallow bowl, beat egg and milk until combined.
• Spread the flour evenly on a large plate.
• Dip 1 cutlet at a time into the egg mixture, letting the excess drip off, then into the flour, shaking off any excess.
• Season on both sides with salt and pepper.
• Heat oil in a large heavy skillet, over moderately high heat until almost smoking.
• Add onions and cook, stirring, until well browned; remove to bowl.
• Carefully add as many veal cutlets as will fit without overlapping. Fry until browned, about 2 minutes.
• Turn and fry 2 minutes more, or until golden brown and crisp.
• Transfer cutlets to a roasting pan.
• Add more oil to the skillet, if necessary, and cook the remaining cutlets in the same manner.
• Spoon a layer of onions between each layer of Veal Cutlets.
• Cover and roast 20 minutes.

Gravy:

• Carefully pour hot oil from the skillet and discard it, allowing any browned bits to remain in the skillet.
• Place cornstarch in liquid measuring cup and whisk in about 1/4 cup vegetable broth.
• Add remaining broth to skillet and bring to a boil.
• Whisk in cornstarch mixture and bring to a boil; cook, stirring, until thickened.
• Taste and season with salt and pepper.
• Serve Veal cutlets with onions, gravy, mashed potatoes and seasonal vegetables