Veal recipes |
Veal Cutlets Milan Style |
4 oz veal cutlets; boneless 1/4 cup oil 2 eggs 1/4 cup butter 1 cup bread crumbs; dry 1 lemon wedges |
Place veal between sheets of waxed paper or foil. With smooth-surfaced mallet or rolling pin pound to 1/4-inch thickness. In shallow dish beat eggs; place bread crumbs in second shallow dish. Coat cutlets with egg, then bread crumbs. Gently press crumbs so they adhere. In heavy skillet heat oil and butter; add cutlets; fry about 1 minute per side or until golden brown and crisp. Drain on paper towels. Serve immediately with lemon wedges. NOTE: Chicken or turkey cutlets can be substituted. |