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* | 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 |
1 | In first shallow bowl, combine flour, salt, pepper and garlic salt. |
2 | In second shallow bowl, put beaten eggs. |
3 | In third shallow bowl, put breadcrumbs (or crushed crackers). |
4 | Dredge cutlets, one at a time, in flour mixture, then dip in egg and lastly coat with breadcrumbs. Continue for all cutlets. |
5 | Melt 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). |