I've made veal cutlets. Dipped in egg/milk and then slammed with seasoned bread crumbs with parm. Fried in oil, and left to sit til dry. Refrigerated between parchment paper. Today am serving leftovers, so why is the breading soggy on the outside? Any insight would be appreciated.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)