Name: Veal Cutlets Milan Style
Ingredients: 4 oz Veal cutlets; boneless; 1/4 c Oil; 2 Eggs; 1/4 c Butter; 1 c Bread crumbs; dry; Lemon wedges

There is nothing which my heart desires more than to see you, the members of this church, distinguished for holiness. It is the Christian's crown and glory. An unholy church? It is of no use to the world and of no esteem among men. Oh, it is an abomination, hell's laughter, heaven's abhorrence. And the larger the church, the more influential, the worse nuisance does it become when it becomes unholy. The worst evils which have ever come upon the world have been brought upon her by an unholy church.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Italian	Meats, Italian	6	Servings

INGREDIENTS

4	oz	Veal cutlets; boneless
1/4	c	Oil
2		Eggs
1/4	c	Butter
1	c	Bread crumbs; dry
		Lemon wedges

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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