Veal Cutlets, Milan Style:::Gwhp32A
Yield
6 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
veal cutlets
boneless |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
butter
|
|
| 1 | cup |
bread crumbs
dry |
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
veal cutlets
boneless |
|
| 59 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
butter
|
|
| 237 | ml |
bread crumbs
dry |
|
| 1 | wedges |
lemon
|
*
|
Directions
Place veal between sheets of waxed paper or foil.
With smooth-surfaced mallet or rolling pin pound to ¼ 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.
