More veal fun!

More veal fun!

This is a piggyback on my previous posts. I decided to make one batch of (almost) parm, and another batch with some lemon drizzle. Both were amazingly good!

3/4 lbs grass fed veal scaloppini cutlets
1 large egg
1 cup paleo italian breadcrumbs:
4 Tbsp ghee, lard, or coconut oil
1/2 lemon

Over medium heat, melt 2 Tbsp ghee or oil. Dip the cutlets one by one into the egg, breadcrumbs, and then into the pan. Cook each side only 30-60 seconds. When each one is done, put it on a warm plate while the remaining veal is cooking. After each batch, add 1-2 Tbsp ghee to the pan. When ready to serve, drizzle lemon juice over the veal.


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