You are here

Breaded Veal Cutlets

Western.Chefs's picture
Ingredients
  Veal cutlet 2 Pound (1/2 Inch Thick)
  Salt To Taste
  Pepper To Taste
  Flour 1 Cup (16 tbs)
  Egg 1
  Water 1 Tablespoon
  Sifted dry bread crumbs 1 Cup (16 tbs), sifted finely
  Fat/Salad oil 1⁄4 Cup (4 tbs)
  Tomato sauce 2 Tablespoon
Directions

Cut the cutlet into pieces for serving.
Sprinkle with salt and pepper; roll in flour, dip in the egg beaten slightly with the water, then roll in crumbs.
Let chill 1/2 hr.
Then saute slowly in the fat or oil until well browned and tender, allowing about 15 min for each side.
Serve with, tomato sauce.

Recipe Summary

Method: 
Saute
Ingredient: 
Veal

Rate It

Your rating: None
4.135715
Average: 4.1 (14 votes)