1 1/2 lbs veal cutlets, 1/2 inch thick
1 1/2 tsp. salt
2 Tbsp. salt
2 Tbsp. flour
2 eggs, beaten
2 Tbsp. water
1 cup bread crumbs
3 Tbsp. butter
3 Tbsp. vegetable oil
4 slices lemon Cut the meat into 4 serving portions. Sprinkle with salt, pound each side until 1/4 inch thick. Heat oil and butter in skillet. Rub flour into meat. Dip in beaten eggs blended with the water; then coat
with crumbs. Cook breaded cutlets in the fat until crisp and brown. Serve with a slice or wedge of lemon juice. Lemon should be squeezed over the meat.
Tip: This procedure can also be done with chicken,or pork chops. |
