Title: VEAL CUTLETS, MILAN STYLE:::GWHP32A
Categories: Veal, Italian
Yield: 6 servings
4 oz Veal cutlets; boneless
1/4 c Oil
2 Eggs
1/4 c Butter
1 c Bread crumbs; dry
Lemon wedges
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
