Broiled Veal Cutlets (Fine)

Cutlets can be pounded and breaded up to 4 hours ahead. Place on a wire rack set over a baking sheet, cover loosely with plastic wrap, and refrigerate. Let stand at room temperature for 20 minutes before broiling.

Store cooked cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack for 8-10 minutes to maintain crispness. Do not microwave, as this will make the breading soggy.