| Ingredients:
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1 5 oz. Buono Cielo Veal Cutlet
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2 Eggs, beaten
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¼ C Baker Boy Deluxe Breading
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1 tsp. Natural Pak Cumin
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1 tsp. Natural Pak Dark Chili Powder
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1 tsp. Natural Pak Spanish Paprika
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1/4 tsp. Natural Pak Cayenne Pepper
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1 tsp. Fresh Cilantro, chopped
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FOR BUTTER:
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1 LB Butter
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½ Jar Minor’s Ancho Chile Pepper Concentrate
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½ Lemon, juiced
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Instructions:
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Combine bread mix, all dry spices and cilantro together.
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Dip veal cutlet into beaten eggs, remove to breading mix and cover evenly.
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Pan fry the veal in oil over medium heat, browning lightly on both sides.
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To make butter, combine all ingredients in food processor and mix well until smooth.
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Serve veal with a dollop of Ancho Butter.
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Deglaze with sherry wine and add demi-glace.
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Reduce until mix is thick and nearly dry.
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Add parsley and finish with 1 T of butter.
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Adjust seasonings. |