seasoned or plain
sliced thin and pounded
or grated, 1 slice per cultlet
beaten lightly salted
*(can be used for chicken, turkey, or fish fillets)
Dip each cutlet into egg, breadcrumbs, and quickly into egg again.
Put into hot, but not smoking olive oil.
(If oil is too hot cutlets will burn before they cook; if oil is not hot enough, cutlets will soak up oil and breading will not stick.) Cook each one about 3 to 4 min. on each side until golden brown. Drain well on paper towels or brown bags.
When all cutlets are done, arrange in a shallow baking dish.
Ladle sauce on top of each one to mostly cover it, but don`t let it swim in sauce.
Generously sprinkle with grated cheese.
Serve hot with pasta on the side.