Seasoned Breaded Veal Cutlets
- Debbie Douglas
- Mar 20, 2016
- 1 min read
4 veal (or you could use ground chicken) cutlets, pound cutlets to approx. 1/4 inch 1/2 cupflour 3eggs, beaten
1. Put flour in a dish for dredging the cutlets
2. Beat eggs and milk together in the second dredging dish
3. Mix bread crumbs, herbs and Parmesan cheese in a third dish.
4. Season the veal with salt and pepper. Dredge cutlets first in flour then egg mixture and lastly, the bread crumb mixture.
5. Heat a large skillet with the butter and oil over medium heat and brown cutlets on each side, about 3 to 5 minutes per side or until done.
Commentaires