Copycat Air Force One veal or chicken piccata

CopycatAirForceOneVealChickenPiccata

Dinner tonight, May 23, 2016
This is with veal and it was DELCIOUS !! Serve with potatoes and loads of melted butter
6 servings

  • 1 ½ lbs. veal cutlets or 1 1/2 lbs boneless skinless chicken breasts, pounded very thin
  • 3 large eggs
  • ½ cup milk
  • 2 cups Italian seasoned breadcrumbs
  • 2 teaspoons fresh lemon zest, finely grated
  • 2 tablespoons sweet unsalted butter, to taste
  • salt, to taste
  • black pepper, to taste
  • 1 lemon, juice of

1) Whisk together eggs and milk in a small bowl and set aside.

2)
Mix bread crumbs and lemon zest together in a shallow bowl.

3)
Heat a large skillet over medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet).

4)
While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture.

5)
Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy.

6)
Season with salt& pepper to taste.

7)
Sprinkle with a bit of fresh lemon juice to taste and serve immediately.

Nutritional notes:
Calories per serving 401.7

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