PANNÉED VEAL CUTLETS

1/2 cup flour

2 teaspoons salt

1 teaspoon pepper

8 veal cutlets, pounded to about 1/4"

2 eggs

1 cup whole milk

1/2 cup plain bread crumbs

1/2 cup Italian seasoned bread crumbs

1/4 cup freshly grated Parmigiano Reggiano cheese

1 teaspoon Creole seasoning

1/2 cup peanut oil

Combine salt, pepper and flour. Combine bread crumbs and Creole seasoning. Beat

the eggs, and add to the milk.

Prepare standard 3-station breading setup. Dredge the veal cutlets in the seasoned

flour, dip the chops in the egg/milk mixture, then roll in the bread crumbs, coating

the cutlet thoroughly.

Refrigerate for 30 minutes.

Heat the oil in a heavy skillet and cook the chops until done, about 2 minutes per

side, until the breading is nicely browned on both sides. Drain on paper towels.

Serve immediately. If desired, top with crabmeat sauce.

YIELD: 8 servings.