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Prep Time: 8 minutes
Cook Time: 7 minutes
Ingredients:
- 1 1/2 pounds veal cutlets
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 egg, beaten
- 1 tablespoon milk
- 1 cup fine dry bread crumbs
- 1/4 cup vegetable oil
- lemon wedges
Preparation:
If cutlets are large, cut to make 4 pieces. Pound to flatten to about 1/4 inch thick. Cut slits around edges of cutlets to prevent curling. Heat oil over medium heat.
Dredge meat in flour seasoned with salt and pepper. Combine egg and milk in a wide, shallow bowl. Dip floured veal cutlets in egg mixture, then in bread crumbs. Cook meat in hot oil for 2 to 3 minutes on each side, or until tender and golden brown. Serve veal with lemon wedges.
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