Ingredients

The following ingredients have 4 Servings
  • Four 8-ounce veal, chicken, turkey or pork scaloppini
  • Salt and pepper
  • 1 cup flour
  • 2 eggs, beaten together with 2 Tablespoons water
  • 2 cups Panko breadcrumbs, crushed
  • Peanut oil, for pan-frying
  • Lemon wedges

Instruction

  • Season the scaloppini with salt and pepper on both sides then dredge them in the flour, then in the eggwash and then in the crushed Panko breadcrumbs.
  • Heat a large pan over medium heat and add enough peanut oil so that the oil will rise up to half of the thickness of the cutlets.
  • Test the hotness of the oil by dipping one tip of the breaded cutlet into the oil. You want to hear a distinct sizzle.
  • Pan-fry each of the cutlets until golden brown, turning them over as necessary.
  • Once fully cooked, remove the cutlets from the pan and place them on a paper towel-lined plate. Season them immediately with salt.
  • Serve with a slice of lemon and your favorite accouterments, like red cabbage, potatoes and cucumber salad.
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