| 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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