Hurry Up Veal

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Prepare your breading station by placing the beaten egg in one shallow dish and the breadcrumbs in another. Season both sides of the veal cutlets with salt and pepper.

   Ongeveer 4 min

   Tip van de kok: Using shallow, wide dishes makes the breading process cleaner and easier.

2. 2

   Dip one veal cutlet into the beaten egg, allowing any excess to drip off.

   Ongeveer 1 min

3. 3

   Immediately press the egg-coated cutlet into the breadcrumbs, ensuring both sides are fully and evenly covered. Repeat with the second cutlet.

   Ongeveer 2 min

   Tip van de kok: Use one hand for the wet ingredient (egg) and the other for the dry ingredient (breadcrumbs) to avoid clumpy fingers.

4. 4

   Heat the vegetable oil in a large skillet over medium-high heat.

   Ongeveer 2 min

   Tip van de kok: The oil is ready when a pinch of breadcrumbs sizzles immediately upon contact.

5. 5

   Carefully place the breaded cutlets in the hot skillet and fry for 2-3 minutes per side, until golden brown and crisp.

   Ongeveer 5 min

6. 6

   Remove the browned cutlets from the skillet and set them aside on a plate.

   Ongeveer 1 min

7. 7

   Add the chopped onion and green bell pepper to the same skillet. Sauté for 4-5 minutes until softened.

   Ongeveer 5 min

   Tip van de kok: If the pan is too dry, you can add another small splash of oil.

8. 8

   Pour the pasta sauce into the skillet and bring it to a gentle simmer, scraping up any flavorful browned bits from the bottom.

   Ongeveer 2 min

9. 9

   Return the veal cutlets to the pan, nestling them into the sauce.

   Ongeveer 1 min

10. 10

    Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes until the veal is tender.

    Ongeveer 15 min

    Tip van de kok: The sauce should be bubbling very gently, not boiling, to keep the veal tender.