Veal Cutlets Milanese

1. 1

   Lightly beat the eggs with the salt in a deep dish and spread the flour and the breadcrumbs out on separate plates.

2. 2

   Dredge veal slices in flour shaking off any excess.

3. 3

   Then dip in the egg and the bread crumbs making sure both sides are well coated with bread crumbs.

4. 4

   Heat olive oil and butter in large saute pan over medium heat.

5. 5

   Add the breaded cutlets to the pan without crowding (if you have to you can work in batches).

6. 6

   Cook, turning once for about 6 minutes until golden brown and crispy.

7. 7

   Transfer to warm plates and serve.

No nutritional information available.

No additional tips available.