Yield: 1 servings
|- G. Granaroli XBRG76A MM:MK VMXV03A|
|1½ pounds||Veal Cutlets sliced thin and pounded (except for fish)|
|4||Beaten eggs, lightly salted|
|Dry bread crumbs (seasoned or plain)|
|Olive oil for frying|
|Grated cheese and slices of mozzarella (1 per cutlet)|
*(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 3-4 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. Top with mozzarella slices and bake in oven for about 20 min. until cheese melts. Serve hot with pasta on the side.