Pound veal cutlets with mallet or rolling pin until cutlets are no thicker than ¼ inch and even.
In a shallow bowl combine seasoning, Kinnikinnick bread crumbs and all-purpose flour blend. Coat veal cutlets in milk and then dredge in crumb mixture. Shake off excess crumb. Set aside.
In a shallow pan or fryer heat oil to 360°F (182°C), submerge cutlet in hot oil turning occasionally for even cooking. Deep fry coated cutlet until golden brown (time will vary depending on thickness of cutlet). Cook to an internal temperature of 155°F (65°C) approximately 7-10 minutes per piece. Cool slightly on paper towel prior to serving. Makes 4 cutlets
Tips & Variations
- If using chicken switch the nutmeg for ½ tsp paprika