BREADED VEAL CUTLETS
Steps:
- 1)Pound the veal flat with a tenderizer 2)Heat 1/4 cup of oil over medium-high heat in a skillet or saute pan 3)Setup 3 breading stations with flour only, whisked milk and eggs, and Italian bread crumbs, garlic, parmesan cheese, parsley, salt, and pepper 4)Dip cutlets first in flour, shake off excess, then in the egg mixture, then in the breadcrumb mixture 5)Fry cutlets in a single layer in oil, turning once until well browned (5-7min) 6)Serve as an entree or as a sandwich on sliced Italian bread with Mancini or roasted bell peppers
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love