Yield: 6 servings
|4 ounces||Veal cutlets; boneless|
|1 cup||Bread crumbs; dry|
|\N \N||Lemon wedges|
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. Per serving: 427 cal, 26 g pro, 12 g car, 30 g fat, 189 mg chol with butter, 314 mg sod