Veal Cutlets Berra Alta-Style

Brought to you by: Idalins Calhau, Portugal

Conversion Table U.S. to Metric and Metric to U.S.


  • 1 1/2 pounds of veal scaloppini, pounded moderately thin
  • 3 large garlic cloves, peeled and quartered lengthwise
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup vinho verde or other dry white wine
  • 2 large bay leaves (do not crumble)
  • 2 large eggs, lightly beaten with
  • 2 tablespoons vinho verde or other dry white wine
  • 1 1/4 cups fine dry bread crumbs
  • 4 tablespoons lard (hot lard, not vegetable shortening)
  • 2 tablespoons minced parsley


Rub the pieces of veal on both sides with garlic, then with salt and pepper.

Place in a large shallow baking dish, drop in the garlic, pour the wine evenly over all, then add the bay leaves.

Cover and refrigerate several hours.

When ready to cook, dip the veal first into the egg mixture, then in the crumbs to coat lightly; let the pieces air-dry for 20 minutes on a wire rack (this is to make the crumb coating stick).

Heat the lard in a large heavy skillet over moderately high heat until ripples appear on the skillet bottom; brown the veal in 2 to 3 batches, allowing about 3 minutes per side; as the veal is browned, transfer to a shallow baking pan lined with paper toweling and set uncovered in a very slow oven (275¦F.) to keep warm while you fry the balance.

Transfer to a warm platter, sprinkle with parsley, and serve.