Ingredients Jump to Instructions ↓

  1. 1/2 pound veal leg cutlets, cut 1/8 to 1/4-inch thick 2 tablespoons all-purpose flour

  2. 1/2 cup unseasoned dry bread crumbs

  3. 1 large egg, well beaten

  4. 1 tablespoon butter

  5. 1 tablespoon olive oil Fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Pound veal cutlets to 1/8-inch thickness. Combine flour and 1/4 teaspoon each salt and pepper in shallow dish. Place bread crumbs and egg in separate dishes. Lightly coat cutlets with flour mixture. Dip into egg, draining slightly, then into bread crumbs, to coat both sides. Heat 1/2 of butter and oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes or until cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets. Just before serving, sprinkle with lemon juice; season with salt and pepper.


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