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Gluten Free Veal or Chicken Cutlets




6 veal cutlets (or 3 skinless, boneless chicken breasts)
3 eggs, beaten
4 oz. Schar Gluten Free Bread Crumbs (more as needed)
Trapani Sea Salt
Freshly ground black Tellicherry Peppercorns
4 tablespoons 274th Sicilian Extra Virgin Olive Oil

Pour the beaten eggs onto a plate. In a separate plate, place the Schar Gluten Free Bread Crumbs. Have your butcher pound the chicken or veal cutlets until quite thin. Or you can do this yourself by placing the veal or chicken between two pieces of plastic wrap and pounding the veal or chicken cutlets.

Place the 274th Sicilian Extra Virgin Olive Oil in a large skillet over medium-high heat. Heat until the oil is hot. Dredge the cutlets in the egg mixture, turning to coat both sides. Coat the cutlets with the Schar Bread Crumbs.

Working quickly, add the cutlets to the skillet sautéing on both sides until a nice brown crust coats them. Remove from the pan, sprinkle with Trapani Sea Salt and ground Tellicherry Pepper. Keep warm by covering the cutlets with aluminum foil. Repeat the process until all the cutlets are ready.

Products suggested for this recipe:

Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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