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Breaded Veal Cutlets
Makes 6 servings
*1 - 1 1/2 lbs. veal leg cutlets, cut into medallions and pounded thin
*3/4 cup flour
*salt, pepper and garlic salt, to taste
*2 eggs, slightly beaten
*3/4 cup Italian seasoned breadcrumbs (or crushed saltine crackers)
*3 tbls. margarine
1In first shallow bowl, combine flour, salt, pepper and garlic salt.
2In second shallow bowl, put beaten eggs.
3In third shallow bowl, put breadcrumbs (or crushed crackers).
4Dredge cutlets, one at a time, in flour mixture, then dip in egg and lastly coat with breadcrumbs. Continue for all cutlets.
5Melt margarine in large, non-stick skillet. Cook cutlets over medium heat until brown and crusty, turning often, for about 20 minutes. (Add additional margarine, if necessary).