Veal Acapulco

Ingredients:

1 5 oz. Buono Cielo Veal Cutlet

2 Eggs, beaten

¼ C Baker Boy Deluxe Breading

1 tsp. Natural Pak Cumin

1 tsp. Natural Pak Dark Chili Powder

1 tsp. Natural Pak Spanish Paprika

1/4 tsp. Natural Pak Cayenne Pepper

1 tsp. Fresh Cilantro, chopped

FOR BUTTER:

1 LB Butter

½ Jar Minor’s Ancho Chile Pepper Concentrate

½ Lemon, juiced

Directions:

Combine bread mix, all dry spices and cilantro together.

Dip veal cutlet into beaten eggs, remove to breading mix and cover evenly.

Pan fry the veal in oil over medium heat, browning lightly on both sides.

To make butter, combine all ingredients in food processor and mix well until smooth.

Serve veal with a dollop of Ancho Butter.

Deglaze with sherry wine and add demi-glace.

Reduce until mix is thick and nearly dry.

Add parsley and finish with 1 T of butter.

Adjust seasonings.