Veal Cutlets with Gravy

Veal Cutlets with Gravy

• 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

• 2 tablespoons cornstarch


• 1 400 oz.  can vegetable broth, divided

• 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.

• 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