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Breaded Veal Cutlets
Ingredients
| * | 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 |
Instructions
| 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). |
Notes
- Menu suggestion: Breaded Veal Cutlets, Scallion-Mashed Potatoes