| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Home6 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Veal cutlets |
| 1/2 |
c |
Flour |
| 2 |
|
Eggs |
| 2 |
tb |
Soy sauce |
| 1 |
|
Lemon; juice of |
| 1 |
c |
Seasoned bread crumbs |
| 1/4 |
c |
Olive oil |
| 3 |
|
Sliced garlic cloves |
| 2 |
|
Anchovy fillets |
| 1 |
tb |
Tomato paste |
| 1/2 |
c |
Water |
| 2 |
tb |
Capers |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
Directions: Dredge each veal cutlet in the flour. In a small bowl, beat the
eggs, soy sauce, and lemon juice together. Dip each cutlet into the egg
mixture and then coat with the bread crumbs. Heat a small amount of olive
oil in a frying pan and cook each cutlet for 3 minutes on each side. Set
aside the cooked cutlets and keep warm. For the sauce, heat the 1/4 cup
olive oil and saut. the garlic until golden. Add the anchovy fillets and
stir well to dissolve. Stir in the tomato paste, water, capers, and
parsley. Saut. for a few minutes to combine flavors. Serve over the veal
cutlets.
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Converted by MM_Buster v2.0l.
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