The Lewis & Clark Cookbook/Leslie Mansfield 2002

Veal Croquettes
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
1 egg 2 tablespoons finely minced onion 1 tablespoon finely minced fresh parsley
1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1-1/2 pounds ground veal
1/2 cup fresh bread crumbs COATING: all purpose flour 1 egg
1 tablespoon water 2 cups fresh bread crumbs oil for frying



1 In a bowl, whisk together the egg, onion, parsley, salt, and pepper. Add the veal and the 1/2 cup of bread crumbs and mix together gently but thoroughly. With you hands, shape into small ovals.
2 FOR THE COATING: Place the flour in a shallow dish. Whisk the egg and water in a separate shallow dish. Place the 2 cups of bread crumbs in a separate shallow dish. Lightly dust the croquettes in the flour. Dip in the egg mixture, then dredge with the bread crumbs. Place the croquettes on a baking sheet. Cover with plastic wrap and chill in the refrigerate for 1 hour.
3 In a large skillet, heat 1 inch of oil over medium-high heat. Add the croquettes and fry until golden brown on all sides. Remove the croquettes with a slotted spoon and drain on paper towels. Serve immediately.

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