Veal Cutlets~ Milan Style:::gwhp32a 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
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