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Cutlets - Veal
Italian Style |
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1-l/2 lbs. veal cutlets - sliced thin
3 eggs
1 Tbls. fresh minced flat leaf parsley
1 cup flour or more
2 cups plain breadcrumbs or Italian seasoned
salt and pepper
oil for frying
Note: After making these for many years, I found out that flouring the cutlets first helps keep the breading intact - it will not separate from the meat after the cutlets are cooked.
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Sprinkle cutlets with salt and pepper.
Dip into flour (or shake in a bag 2 at a time).
Then dip into egg which has been beaten and parsley added.
Next dip into breadcrumbs or shake in a bag.
Use a teflon coated fry pan. Put a small amount of oil in the pan and fry on medium heat a few cutlets at a time until just golden brown.
Drain on paper towels. Rinse pan and fry more until all are done, cleaning pan and using fresh oil after each batch. I do not over-cook them as I warm them in oven later.
Note: Make these early in the day if you can and then place them in a baking pan and just heat in 350 degree F. oven until hot.
Serve with lemon quarters for garnish and zip! Enjoy!
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Preparation Time: 20 minutes without cooking |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Betty
New Jersey
United States |
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| This recipe has been viewed 5684 times. |
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