Veal cutlets milan style

Yield: 6 Servings

Measure Ingredient
4 ounces Veal cutlets; boneless
¼ cup Oil
2 \N Eggs
¼ cup Butter
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

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