Panko Crusted Veal Cutlet w/ Hash Browns and Sugar Snap Peas

Dinner Tonight: Panko Crusted Veal Cutlet w/ Hash Browns and Sugar Snap Peas

I had a light Breakfast and then I had my yearly eye checkup at 9:00 this morning.  They said one of

the tests showed an increase toward early signs of possible Glaucoma. Nothing to worry about yet but I have a more in-depth checkup scheduled with an Optometrist early Monday morning. What else! Picked up a few items at Walmart and then drove Mom over to Kroger so she could pick up some things and back home. Had to get Dad's oxygen machine replaced today, kept shutting off on him. They really do a great job on supplying and maintenance of the oxygen machines. Did a few chores inside and then made some time and got the cart out and rode for a while, beautiful day out today. For dinner tonight I prepared a Panko Crusted Veal Cutlet w/ Hash Browns and Sugar Snap Peas.

I had purchased the Veal Cutlets at Jungle Jim’s International Market a while back and had 1 leftover

in the freezer. They have the best Veal anywhere around our area, so I always pick some up when I’m there. I laid the Veal out in the fridge overnight to thaw. So to prepare it I got the big three out to bread these beautiful Veal Cutlets; Flour, Egg Beaters, and Shake and Bake Seasoned Panko. I seasoned the Veal with Sea Salt and Ground Black Pepper. I then rolled them in Flour. I then took some Hungarian Paprika and Seasoned the Egg Beater’s with it, and dipped the veal Cutlets in it shaking off any excess. For the last coating I rolled the in Shake and Bake Seasoned Panko, pressing them in the Panko Crumbs firmly to make sure the Cutlets were completely covered. These were thick cutlets so I had to fry them a little bit longer than you would normally would fry Veal. I fried them in Extra Virgin Olive Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! I had half of it left so I saved it for breakfast in the morning.




Then for one side dish I prepared Hash Brown Potatoes. I used my favorite, Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. Then for another side I had some Sugar Snap Peas. To prepare them I heated 1/2 tablespoon of Extra Olive Oil in a medium saute pan over medium-high heat. Added the Sugar Snap Peas, tossing occasionally for 5 to 6 minutes, until the Sugar Snap Peas were crisp tender. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium

Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 8="" g="" p="">Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34

Veal
From Wikipedia, the free encyclopedia
Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.