Breaded Veal Cutlets
|Veal cutlet||2 Pound (1/2 Inch Thick)|
|Flour||1 Cup (16 tbs)|
|Sifted dry bread crumbs||1 Cup (16 tbs), sifted finely|
|Fat/Salad oil||1⁄4 Cup (4 tbs)|
|Tomato sauce||2 Tablespoon|
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.