Please don't hate me because I succumbed to the evils of deep frying over the weekend. I don't do it often, swears. But sometimes a certain food comes into my head and then my head in turn doesn't want to deal with the guilt, so it passes the idea along down the food pipe to my stomach. My stomach has no conscience to speak of, so in the end, it almost always wins when my head wimps out. (Whew! How's that for passing the buck?)
The Dairy Queen in the town I grew up in had an extensive sandwich menu. One of my favorites was the breaded veal. Back in the day, we'd order it topped with Titan lettuce (the Titan being our high school mascot.) The recipe to the Titan lettuce was guarded much like McDonald's guards their Big Mac sauce recipe, but I happened to be dating a young man (now my hubby) who worked there at the time. The secret recipe? Shred lettuce; add sweet & sour salad dressing. Wow, like I'd ever undertake a recipe that complicated? I think not.
As I've matured (well, at least physically) my taste buds have matured as well, so this version of the breaded veal was taken to a new adult level with the addition of avocado slices, pepperjack cheese, and tangy lime mayonnaise.
Breaded Veal with Pepperjack, Avocado, and Lime Mayonnaise
4 very thin veal cutlets
salt and pepper
1 cup flour
1/2 tsp garlic powder
1/4 cup milk
dash of hot sauce
1 1/2 cups Panko bread crumbs
4 slices Pepperjack cheese
1 avocado, seeded, peeled, and thinly sliced
Lime mayonnaise (recipe follows)
To prepare the veal cutlets, place them between sheets of wax paper and pound them lightly with a meat mallet. Season lightly with salt and pepper.
Create a work station with three shallow bowls or plates. In the first bowl combine the flour and garlic powder and season with salt and pepper.
In the second bowl whisk together the egg, milk and hot sauce.
In the third bowl place the Panko crumbs and season with salt and pepper.
Taking each cutlet, dredge first in the flour, then dip in the egg mixture, then coat completely with the Panko crumbs. Set prepared cutlets on a plate and refrigerate while heating your oil.
In a deep pot heat 2 1/2-3 inches of oil to 350-375 degrees. If you don't have a thermometer (like me) you can test the readiness of the oil by dropping in a small cube of white bread. When it browns in 60 seconds, the oil is ready.
Individually fry each cutlet for 1 1/2-2 minutes, then flip and fry on the other side for another minute or two. Remove from oil and drain on paper towels. Transfer to warm oven to keep warm while frying the other cutlets.
Assemble the sandwiches with lettuce, cheese, avocado slices and lime mayonnaise.
1/2 cup mayonnaise
juice of half a lime
Tabasco sauce, to taste