Veal cutlets milan style
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Veal cutlets; boneless |
| ¼ | cup | Oil |
| 2 | Eggs | |
| ¼ | cup | Butter |
| 1 | cup | Bread crumbs; dry |
| Lemon wedges | ||
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. Per serving: 427 cal, 26 g pro, 12 g car, 30 g fat, 189 mg chol with butter, 314 mg sod