Breaded veal cutlets
Automatic programme “Breaded veal cutlets”
Tillredning
Prepare the panade
Melt the clarified butter in a pan over a low heat, then stir in the spelt breadcrumbs and paprika. Put the breadcrumb mixture, the flour and the eggs in three separate, deep plates. Beat the eggs slightly with a fork.
Coat the cutlets
Cut the veal into four equal-sized slices. Flatten the meat evenly using a tenderiser, season on both sides with salt and pepper and drizzle some water on top. Coat the meat slices in the flour, one after the other, then pull them through the beaten eggs, allowing any excess egg to drip off. Next, coat them in the breadcrumb mixture, pressing it on lightly.
Cook the cutlets
Put the cutlets on the universal tray, brush each side with the clarified butter and cook in the X BO (190°C/80% humidity, automatic programme “Breaded veal cutlets”) for 6 minutes. Then turn over the cutlets and continue cooking for another 6 minutes.
Pro tip
So that the panade covers the veal cutlets loosely after cooking, do not press it on too hard when coating the meat.
Preparation: 20 min.
Baking/cooking time: 12 min.
Serves 4
- 100 g clarified butter
- 150 g spelt breadcrumbs
- 5 g sweet paprika
- 60 g coarse-grain flour (e.g. Viennese semolina or spaetzle flour)
- 2 eggs (size M)
- 400 g veal topside
- Salt
- Ground pepper
- Some water
