Modern Veal Cutlets with Brown Sauce

Ingredients

• 1.5 pounds Veal cutlets (About 1/4 inch thick)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Or to taste)
• 0.5 cup All-purpose flour
• 2 Eggs (Lightly beaten)
• 1 cup Breadcrumbs (Plain or seasoned)
• 3 tablespoons Butter (For frying)
• 3 tablespoons Butter (For brown sauce)
• 3 tablespoons All-purpose flour (For brown sauce)
• 1.5 cups Beef broth (Or water, or half broth and half stewed tomatoes)
• 1 teaspoon Lemon juice (Or to taste)
• 1 teaspoon Worcestershire sauce (Or to taste)
• 0.25 cup Fresh parsley (Chopped, for garnish)

Instructions

1. 1If the veal cutlets are thick, gently pound them to about 1/4 inch thickness. Trim off any excess fat or tough membranes. Cut into serving-sized pieces. Season with salt and pepper.
2. 2Place flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dredge each cutlet in flour, shaking off excess. Dip in egg, then coat thoroughly with breadcrumbs.
3. 3Melt butter in a large skillet over medium heat. Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side. Remove to a plate lined with paper towels to drain excess fat.
4. 4In the same skillet, melt butter over medium heat. Add flour and stir constantly until the mixture turns a rich brown color (about 3-5 minutes). Gradually whisk in beef broth until smooth. Season with salt, pepper, lemon juice, and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Add the fried cutlets to the skillet with the brown sauce. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the cutlets are tender and the sauce has further thickened.
6. 6Arrange the cutlets on a serving platter. Spoon the brown sauce over the cutlets. Garnish with chopped fresh parsley. Serve immediately.