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
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