| 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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Nutrition (calculated from recipe ingredients)
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Calories: 917
Calories From Fat: 368
Total Fat: 41.3g
Cholesterol: 186mg
Sodium: 1565.6mg
Potassium: 332.4mg
Carbohydrates: 113.2g
Fiber: 4.4g
Sugar: 29.6g
Protein: 23.1g