Copycat Air Force One veal or chicken piccata


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.

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

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).

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

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.

Season with salt& pepper to taste.

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

Nutritional notes:
Calories per serving 401.7

Happy Planner Recipe Download
Conversion calculator

blog comments powered by Disqus