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| 1 | Pound meat with a textured mallet to half thickness. This not only tenderizes, but creates valleys for the batter. |
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2 | Combine lemon and water in a glass bowl and marinate meat for 1 hour - no longer or the meat loses its flavor and texture. |
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3 | Remove meat from marinade, pat dry and salt lightly on both sides. Pound once more with meat mallet to reform ridges for batter. The meat must be dry for the batter to adhere. |
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4 | As the meat dries, make three dredging plates as follow: A) Beat egg and add milk. B) Combine flour, salt, and pepper. C) In a food processor, process bread crumbs with garlic. As crumbs form add parsley and run for 10 seconds more. (Note: if these crumbs are too large they may peel off when cooking.) |
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5 | Dredge cutlets - first in flour and pat off excess, then in egg mix, then in crumbs. |
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6 | Refrigerate cutlets at least 30 minutes so egg breading will set. |
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7 | In a skillet heat oil and fry cutlets until golden. |
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8 | Garnish with lemon wedges and parsley. |
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