Breaded Veal Cutlets

1. 1

   1)Pound the veal flat with a tenderizer

2. 2

   2)Heat 1/4 cup of oil over medium-high heat in a skillet or saute pan

3. 3

   3)Setup 3 breading stations with flour only, whisked milk and eggs, and Italian bread crumbs, garlic, parmesan cheese, parsley, salt, and pepper

4. 4

   4)Dip cutlets first in flour, shake off excess, then in the egg mixture, then in the breadcrumb mixture

5. 5

   5)Fry cutlets in a single layer in oil, turning once until well browned (5-7min)

6. 6

   6)Serve as an entree or as a sandwich on sliced Italian bread with Mancini or roasted bell peppers

No additional tips available.