| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Veal cutlets; (about 1/2 in. thick) |
| 1 |
|
Eggs; (beaten) (up to 2) |
|
|
Salt |
|
|
Pepper |
| 1/2 |
c |
Bread crumbs |
|
|
Oil |
|
|
Lemon and parsley; (for garnish) |
INSTRUCTIONS
Pound the cutlets and rub in the salt and pepper. Let stand for about 10
minutes. Dip the cutlets in beaten egg and in crumbs. Brown in a small
amount of oil over a low heat for about 10-15 minutes on each side. Garnish
with lemon slices and parsley.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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