Veal Parmesan

1. 1

   Combine breadcrumbs, cheese, oregano, salt and pepper on waxed paper; set aside. Wipe veal with damp paper towels.

2. 2

   Cut into serving size pieces.

3. 3

   Pound very thin, using mallet or edge of plate.

4. 4

   Dip veal into beaten eggs, then into crumb mixture, coating well on both sides.

5. 5

   Slowly heat oil in large skillet. Saute cutlets, a few at a time, until golden brown, about three minutes on each side.

6. 6

   Remove to heated platter; keep warm.

7. 7

   Drain fat from skillet.

8. 8

   Stir in wine and bring to boiling, stirring to dissolve browned bits in pan; pour over veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.