Be the first to Prep Time: 15 minutes
Ingredients:
- 1/2 cup fine dry bread crumbs, seasoned
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried leaf oregano
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 to 2 pounds veal cutlets, sliced about 1/2-inch thick
- 1/2 cup flour
- 2 eggs, beaten
- 1/2 to 3/4 cup olive oil
- 1 cup dry white wine
Preparation:
In a shallow wide bowl or pie plate, combine bread crumbs, Parmesan cheese, oregano, salt, and pepper.
Cut veal into serving size pieces. Place heavy plastic wrap or wax paper over veal and pound each piece with a mallet to about 1/4-inch thickness or less. Place flour on waxed paper. Dip veal into flour, then into beaten egg, then into bread crumbs, coating well on both sides.
Heat oil in a large heavy skillet. Saute cutlets for about 3 to 4 minutes on each side, or until done and golden brown. Remove to a hot serving platter and keep warm.
Pour off excess fat and stir wine into skillet. Bring to a boil, stirring to get browned bits off the bottom of the pan. Pour wine sauce over veal Parmesan.
Veal Parmesan serves 4 to 6.
Veal Recipes
Veal Scaloppini
Wiener Schnitzel
Veal Chops
Lemon Veal Piccata
Veal and Peppers
Veal Marsala Recipe
Veal Parmesan
Veal with Mushrooms
Veal Violine with Swiss Cheese
Breaded Veal with Egg
Meatloaf with Veal Recipe
Cannelloni with Ground Veal
Veal Cutlets in Cream
Roast Veal with Mushrooms
Veal Stroganoff Stew Crockpot
Polynesian Veal
Slow Cooked Veal Roast
Veal Recipes
Veal Chops
Veal Cutlets and Scallops
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
