3/4 lb Veal Cutlets (bone-less and skin-less)
1/3 cup Bread Crumbs
1/3 cup Panko Bread Crumbs
1 tbs Garlic Powder
2 tsp Salt
1 tsp Pepper
2 dashes of Curry
1/3 cup Canola Oil
1/2 cup Red Wine
1/4 cup Balsamic Vinegar
Pour balsamic vinegar and wine into a small pot and let it cook on high heat until reduced to about half. Turn off the heat and be careful not to let it burn!
Cut veal into 3 inch pieces. Crack two eggs in a bowl and mix. Add veal to eggs mixture.
In another bowl, add breadcrumbs, panko, salt, pepper, garlic powder, curry and mix.
Dip the veal into the bread crumbs and coat both sides. Let it rest on a sheet of waxed paper.
In a shallow skillet, add enough oil to coat the bottom of the pan about 1/4 inch. Heat the oil and test it by throwing in a breadcrumb. Once it bubbles, its ready.
Add your veal cutlets to the pan making sure not to crowd the pan. Fry 2 minutes and then flip and cook for 1 more minute. Remove from the pan and let it sit on paper towels.
Serve the veal over Mashed Potatoes and finish it off with the balsamic and wine reduction!