Name: Breaded Veal Cutlets with Apple Remoulade
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) Empire or Honeycrisp apples, cored and julienned (about 3 apples); ½ lb (225 g) celeriac, peeled and julienned (about 1 medium celeriac); 1 tbsp (15 ml) lemon juice; 1 cup (250 ml) mayonnaise; ¼ cup (60 ml) prepared horseradish; ¼ cup (10 g) flat-leaf parsley leaves, finely chopped; 1 ⅓ lb (600 g) veal or pork cutlets, flattened until very thin; ⅓ cup (50 g) unbleached all-purpose flour; 3 eggs; 1 ½ cups (190 g) breadcrumbs; Vegetable oil, for cooking; Lemon wedges, for serving

Preparation

Remoulade
- In a bowl, combine the apples, celeriac and lemon juice. Add the mayonnaise, horseradish and parsley. Season with salt and pepper. Mix well. Set aside.
Cutlets
- On a plate, season the cutlets with salt and pepper.
- In a shallow dish, place the flour. In a second shallow dish, lightly beat the eggs. In a third shallow dish, place the breadcrumbs.
- Dredge the cutlets in the flour, shaking off any excess. Dip into the beaten eggs, letting some of the excess drip off. Press into the breadcrumbs to coat well.
- In a large skillet over medium heat, warm ½ inch (1 cm) of oil. Cook two cutlets at a time for 1 to 2 minutes on each side or until golden. Drain on a plate lined with paper towels.
- Divide the cutlets and apple remoulade between four plates. Serve with lemon wedges.

Breaded Veal Cutlets with Apple Remoulade

Categories

Ingredients

Remoulade

Cutlets

Preparation

Remoulade

Cutlets

Personal Note

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