Veal Cutlets With Caper Sauce
|Veal cutlets||4 Pound, pounded thin (4 In Number)|
|Egg||1 , beaten with water|
|Water||1⁄4 Cup (4 tbs), beaten with water|
|Seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Parsley flakes||1⁄2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Dip cutlets in egg, then in bread crumbs mixed with parsley and paprika.
Coat bottom of oblong baking dish with oil; place cutlets in dish.
Heat at medium-high5 to 7 minutes, turning cutlets over once; drain on paper towel.
Remove to serving platter and let stand, covered, 5 minutes.
Meanwhile, in small glass bowl, heat butter at medium-high1/2 minute, or until melted; stir in flour, then milk.
Heat at medium-high3 minutes, or until thickened; stir once.