Breaded Veal Cutlets
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal cutlets
|
|
| 4 | tablespoons |
drippings
|
* |
| 1 | each |
eggs
beaten |
|
| 1 | cup |
water
|
|
| 1 | x |
bread crumbs
|
*
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal cutlets
|
|
| 6E+1 | ml |
drippings
|
* |
| 1 | each |
eggs
beaten |
|
| 237 | ml |
water
|
|
| 1 | x |
bread crumbs
|
*
|
| 15 | ml |
worcestershire sauce
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Dip veal in egg and crumbs.
Season. Brown in drippings, cooking on medium high to brown meat.
Place in casserole or baking dish . To drippings left in skillet.
Add water and Worcestershire sauce. Pour over veal.
Cover and bake 1½ hours at 350℉ (180℃).
Serves 4 to 5.
