Yield: 1 Servings
|1 pounds||Veal cutlets; (about 1/2 in. thick)|
|1 \N||Eggs; (beaten) (up to 2)|
|½ cup||Bread crumbs|
|\N \N||Lemon and parsley; (for garnish)|
Pound the cutlets and rub in the salt and pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg and in crumbs. Brown in a small amount of oil over a low heat for about 10-15 minutes on each side. Garnish with lemon slices and parsley.
Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998