Antoinette's Page

Vol. 2,  No. 3,  December 21st, 2011

CUCINA D’ANTOINETTA*(Antonietta’s Kitchen*) “the art of food, wine, family & more*”By Antonietta La Posta

TITLE: “Famoso Costolette di Vitello Impanata di Antonietta*” (Antoinette’s Famous Breaded Veal Cutlets*)”

INTRODUCTION

Can you just picture breaded veal cutlets garnished on a beautiful dinner plate under the mistletoe? Can you taste it cooked just right? If tempted, read on…

MY LIFE & TIMES*

I always cook a feast for Christmas Day. It is now less than one week before the big day and I am planning the many courses. Coming from an Italian family, I’ve learned that good food is important for a successful dinner party.  One of the big favorites is “Breaded Veal Cutlets”….my way.  It’s the perfect meat entree to follow my lasagna appetizer. Being a recipe that I have cooked repeatedly, it turns out well and is always popular.

SAVORY INGREDIENTS PLUS*

“Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. [1] Formula-fed (or “milk-fed”) veal, from calves that are raised on a milk formula supplement. The meat colour is ivory or creamy pink, with a firm, fine, and velvety appearance. They are usually slaughtered when they reach 18–20 weeks of age (450-500 lb).[3]”
(Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Veal

Why I prefer milk-fed veal.

The key is to buy milk-fed veal cutlets.  Milk-fed veal is so tender … it melts in your mouth.  I prefer it.

Eggs
“Eggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.Egg yolks and whole eggs store a lot of protein and choline.[1][2] For this reason, the USDA (United States Department of Agriculture) categorizes eggs as Meats within the Food Guide Pyramid[1] Popular choices for egg consumption are chicken, duck, roe, and caviar. The egg most often humanly consumed by far is the produce of the chicken.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Egg_(food)

Why do I prefer large size/brand

I prefer large size because it is perfect size – it makes the right amount. I like PRESTIGE CLUB PACK from Burnbrae Farms because they are good quality and fresh.

Bread Crumbs

“Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar foods.”
(Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Bread_crumbs

Why I prefer Italpasta.

I prefer the brand, Italpasta because all of this company’s products are of high quality.

Milk
“Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food.”
(Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Milk

Why do I prefer Sealtest milk.

I prefer the brand, Sealtest because it is consistently reliable.

Crisco Oil
“Crisco is a brand of shortening produced by the J. M. Smucker Co. popular in the United States. Introduced in June 1911[1] by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil.”
(Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Crisco

Why do I prefer Crisco oil.

I prefer Crisco oil because it has a light taste.

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To make breaded veal cutlets, I need a good frying pan. Personally, I use a high quality pan with a non-stick surface – it helps reduce fat and it’s easier to clean.  For this recipe,  I usually choose one with sufficient depth.  

Antonietta’s Recipe of the Month: “Famoso Costolette di Vitello Impanata di Antonietta*” (Antoinette’s Famous Breaded Veal Cutlets*)”

Specifications – Ingredients
• Milk-fed veal cutlets (6 medium pieces)
• Milk (½ bowl)
• Bread crumbs (½ bowl)
• Eggs (2 scrambled in a bowl)
• Salt & pepper
• Oil

Directions
1. Heat enough oil in a frying pan to cover the meat;
2, Soak veal in milk;
3. Dip veal in eggs;
4. Press both sides of the veal on the bread crumbs;
5. Add veal when hot and cook for two to three minutes over medium heat;
6. Turn and repeat on second side until lightly browned; and
7. Add salt and pepper to taste.

“Voila” – you can now serve this scrumtuous delicacy!

LAST BITE*

It’s a simple recipe- It’s also easy. I love my delicious “Breaded Veal Cutlets”. So will you.

Take this dish out for a spin – especially this Christmas, and tell me if you agree.
And that’s my food favorite for the week, what’s yours?*
ALP

P.S. Big News: There are big changes coming to my blog – Please stay tuned.
P.P.S. #1 I have a TWITTER page. Consider becoming a follower? Visit www.twitter.com –   saveandread
P.P.S. #2 I also have a FACEBOOK page. Consider becoming a friend? Visit: www.facebook.com – Alp Save Andread – please check it out.
P.P.S. #3 I am on Linkedin. Consider becoming a connection? Visit  www.linkedin.com – Antoinette La Posta
CREDITS
-Web Tech:  richmediasound.com
The above is a new media production of Valente under its “United Author*” program.
*TM/© 2011 Practitioners’ Press Inc. – All Rights Reserved

This entry was posted on Wednesday, December 21st, 2011 at 8:57 pm and is filed under Kitchen, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.