Veal Cutlets Milan Style Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Veal cutlets, boneless
1/4 cup: Oil,
2: Eggs,
1/4 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 1/4-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
Source from luhu.jp
mallet or rolling pin pound to 1/4-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
Source from luhu.jp