I like to marinate the veal in lemon juice before coating with bread crumbs. This is not at all traditional, but to me it tastes delicious. Cook’s Illustrated suggests that you add oil to the egg to encourage the coating to puff up away from the meat. To me, low fat foods don't usually work, but this potato salad is delicious.
Juice from 1/2 lemon
½ teaspoon salt
4 slices veal tenderloin
9 slices white bread
½ cup plain flour
4 tablespoons butter, more if needed
1. Marinate veal with lemon juice and salt for 5-30 mins.
2. Remove crust from bread and cut into 1cm cubes. Place cubes plate and microwave on high for 7 minutes, turning occasionally to prevent burning.
3. Process in food processor until very fine. In another plate add flour. In a third pie plate, mix the eggs with 1 tablespoon vegetable oil. Arrange plates left to right with flour, eggs, breadcrumbs and a on wire rack
4. Toss veal with flour, then eggs, then breadcrumbs. To keep things cleanish, use the left hand for the flour and dropping into eggs, then the right hand for removing from eggs and coating with breadcrumbs. Expect to make a bit of a mess, and clean it up when you’ve finished.
5. Leave on the wire rack for at least 5 mins to allow coating to set.
6. Divide and heat butter in 2 fry pans over medium high heat. When foam subsides add cutlets and cook 2 mins each side. As you turn them you may need to add more butter.
Serve immediately with Austrian potato salad.
Austrian Low Fat Potato Salad
1kg potatoes, about 4, quartered lengthways and sliced into 1cm slices
1 cup chicken stock
1 cup water
1 tablespoon sugar
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
I tablespoons capers
2 tablespoons minced fresh chives
Salt and pepper
1. Simmer potatoes, stock, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar covered until soft, about 15 mins. Remove cover, increase heat to high and cook until water is reduced a little, about 2 mins more.
2. Remove potatoes to a serving dish and measure out ½ cup of cooking liquid. Whisk remaining tablespoon vinegar, mustard, salt, and pepper into cooking liquid.
3. Add ½ cup cooked potatoes to the bowl with the cooking liquid mixture and mash until thick chunky sauce forms.
4. Add remaining potatoes, capers, and chives, folding gently with a rubber spatula to combine. Don’t refrigerate, but serve within 4 hours.