Related recipes: Beef, Main Dishes, National Cattleman’s Beef Association, Veal
Preparation facts
Total Time: 25 minutes
Yield: 2 servings
Ingredients
1/2 lb veal leg cutlets, cut 1/8 to 1/4 inch thick
2 Tbs all-purpose flour
1/2 cup unseasoned dry bread crumbs
1 egg, well beaten
1 Tbs butter
1 Tbs olive oil
Fresh lemon juice
Directions
Pound veal cutlets to 1/8-inch thickness. Combine flour and 1/4 teaspoon each salt and pepper in shallow dish. Place bread crumbs and egg in separate dishes. Lightly coat cutlets with flour mixture. Dip into egg, draining slightly, then into bread crumbs, to coat both sides.
Heat 1/2 of butter and oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes or until cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.
Just before serving, sprinkle with lemon juice; season with salt and pepper.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
