Recipe - Paneed Veal With Fried Lemon Slices

2 lg Eggs
One half cup Water
1 One half cup Fine dry bread crumbs
1 One half teaspoon Freshly grated lemon zest
1 One fourth teaspoon Dried thyme
8 1/4pound veal cutlets;
pounded 1/8inch, thick
between, sheets of plastic
wrap
Vegetable oil for
deepfrying
16 1/8inchthick lemon slices
Three fourths cup Allpurpose flour seasoned
with salt and pepper for
dredging

In a shallow baking dish whisk together eggs and water and in a large
shallow baking dish stir together bread crumbs, zest, thyme, and salt and
pepper to taste. Dip cutlets, 1 at a time, into egg mixture, letting excess
drip off, and dredge in bread crumb mixture, pressing lightly until mixture
adheres. Transfer cutlets as coated to a large rack and let dry at room
temperature at least 15 minutes and up to 30 minutes. Veal may be prepared
up to this point 1 hour ahead and chilled, uncovered.

Preheat oven to 225 degrees F.

In a deep heavy skillet (preferably castiron) heat 1 inch oil over
moderately high heat until hot but not smoking. While oil is heating,
dredge 4 lemon slices in flour, knocking off excess. Fry lemon slices,
turning them occasionally, until golden, about 45 seconds. Transfer slices
as fried with tongs to paper towels to drain briefly and arrange in one
layer on another large rack set on a baking sheet. Coat and fry remaining
12 lemon slices in batches in same manner. (Carefully remove skillet from
heat if necessary while coating slices to prevent oil form overheating.)
Keep lemon slices, arranged in one layer, warm on baking sheet in oven.

Remove any food particles in oil remaining in skillet with a slotted spoon
and discard. Heat oil if necessary until hot but not smoking and fry
cutlets, 1 at a time, turning them once, until golden and just cooked
through, about 45 seconds, transferring with tongs to paper towels to drain
briefly. Transfer veal to cleaned rack set on another baking sheet and keep
warm in oven.

Yield: 8 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9067

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Mar 7, 1998