Air Force One Veal Chicken Piccata


1 1/2 lbs veal cutlets or boneless skinless chicken breasts, pounded very thin

3 large eggs

1/2 cup milk

2 cups Italian seasoned breadcrumbs

2 teaspoons fresh lemon zest, finely grated

2 tablespoons sweet unsalted butter, to taste

salt, to taste

black pepper, to taste

1 lemon, juiced

Whisk together eggs and milk in a small bowl and set aside. Mix bread crumbs and lemon zest together in a shallow bowl. Heat a large skillet over medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet). While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture. Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy. Season with salt & pepper to taste. Sprinkle with a bit of fresh lemon juice to taste and serve immediately.
Other Notes:
25 minutes 15 mins prep

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