Veal Cutlets
- 1 1/2 lbs veal cutlet, cut thick
- 1 small egg
- Bread crumbs
- Seasoning
The meat may be either cut into pieces or left whole, as preferred. Season with pepper and salt. Dip each piece into well-beaten egg. Drain. Drop onto a paper of bread crumbs. Coat through and through. Shake off all loose crumbs. Melt and heat a little fat in a frying pan. Cook the meat rich golden brown. Veal must always be thoroughly done. Serve with gravy or tomato sauce.
Submitted by Aug 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min