Breaded Veal with Crispy Potatoes

Name: Breaded Veal with Crispy Potatoes Recipe
Prep time: 40 min
Cook time: 20 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: For the Veal:; 4 lg Veal Cutlets (6 to 7 oz ea), pounded thin; Kosher Salt, to taste; Freshly Cracked Pepper, to taste; 1/2 cup Unsalted Butter (for cooking/frying); 4 tbsp Olive Oil (for cooking/ frying); For the Seasoned Flour:; 1/2 cup Flour; 1/2 cup Corn Starch; 1/3 cup Bull’s Steak and Burger BBQ Rub; For the Egg Splash:; 3 Eggs, whisked; Kosher Salt, to taste; Freshly Cracked Pepper, to taste; 2 tbsp Beer, of choice; For the Panko:; 2-1/2 cup Panko; 1 tsp Kosher Salt; 1/2 tsp Freshly Cracked Pepper; 1/2 cup Freshly Grated Parmesan Cheese; 1 tbsp Fresh Italian Flat Leaf Parsley, minced (optional); Lemon, to garnish; Italian Parsley, to garnish; For the Potatoes:; 8 md White Potatoes, parboiled, cut into 1/4 in. coins; 1/2 cup Butter, cut into cubes; 2 tbsp Olive Oil; Kosher Salt, to taste; Freshly Cracked Pepper, to taste; Additional Items:

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 20 - 40 minutes
Cook Time: 5 - 20 minutes

Ingredients:

For the Veal:

Veal Cutlets (6 to 7 oz ea), pounded thin
Unsalted Butter (for cooking/frying)
Olive Oil (for cooking/ frying)
Kosher Salt, to taste
Freshly Cracked Pepper, to taste

For the Seasoned Flour:

Flour
Corn Starch (or Flour)
Bull’s Steak and Burger BBQ Rub

For the Egg Splash:

Eggs, whisked
Beer, of choice
Kosher Salt, to taste
Freshly Cracked Pepper, to taste

For the Panko:

Panko
Kosher Salt
Freshly Cracked Pepper
Freshly Grated Parmesan Cheese
Fresh Italian Flat Leaf Parsley, minced (optional)
Lemon, to garnish
Italian Parsley, to garnish

For the Potatoes:

White Potatoes, parboiled, cut into 1/4 in coins
Butter, cut into cubes
Olive Oil
Kosher Salt, to taste
Freshly Cracked Pepper, to taste

Additional Items:

• Griddle Topper (if using a gas grill)
• 3 Medium Shallow Bowls
• Wire Rack
• Sheet Pan
• Large Stock Pot

Directions:

Pull the veal from fridge and allow it to sit out room temp for 30 minutes.
Preheat the griddle or stainless steel griddle on a grill on high heat for 15 minutes.
Create a 3 step breading station for the veal (seasoned flour, egg splash, seasoned panko).
Working one at a time, lightly dredge the veal in the flour, shaking off the excess.
Dip in egg splash, allowing excess to drip off.
Dredge in panko mix, packing mix firmly all over the veal, leaving no area missed. Shake off excess. Set on wire rack placed inside a sheet pan. Repeat.
To cook, add butter and oil together one one side of pre heated griddle. Once the butter melts and starts to foam, place the veal down on top.
As the bottom cooks to a golden crispy brown, about 2 minutes, use a Bull Griddle Spatula to scoop the bubbling butter/oil and baste the top of the breaded veal. Continue until the top part of the veal bubbles from the butter mix and starts to turn light brown.
To finish, flip the veal over, allowing the top to finish cooking to a golden brown, about 1-2 minutes more. Transfer to a wire rack on top of a baking sheet and season with salt.
Serve alongside crispy potato coins and garnish with parsley and serve with lemon wedge!

Potatoes:

On one side of the griddle or cooking grid or grill's side burner, place the large pot.
In a large pot with cold water, bring potatoes to a boil on the side burner. Turn down to medium and parboil potatoes, pulling off the heat before completely cooked (16 to 20 minutes depending on size). Place into an ice bath to stop the cooking process.
Once cooled, remove from ice bath and dry off.
Cut into 1/4 inch coins.
On other side of griddle preheated with high heat, add half the cubed butter and oil. Create a small pile of the potatoes next to the veal. Add the other half of cubed butter over the top of the coins, oil, and heavily season with salt and pepper. Allow them to cook without mixing for about 8-10 minutes.
Using the Bull Griddle Kit, take the spatula and scrape the veal fond from the surface of the griddle and scrape the bottom of the potatoes.
Move the potatoes over on top of the fond and carefully mix-spread the potatoes out, allowing the surface area of the coins to lightly brown. If needed, turn heat down to medium and continue to cook until done, another 5 minutes.
Remove from heat, place on sheet pan, and season with salt.
Serve alongside breaded veal and enjoy!