by Eve Brown, 3 Feb 2013
lbs. Veal Cutlets – thin (or
slice from a good veal roast) Beat
both sides, salt and let set
¼ Cup flour
¼ Teaspoon pepper in
2 Eggs with milk
1 Cup fine breadcrumbs
with ¼ teaspoon paprika
cutlets in flour mixture to egg mixture to crumb
I have used turkey cutlets in place of veal—it comes out
pretty decent—but, of course, the real deal is the best.
Fry on low setting in a light oil.
and then set aside but keep warm.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 3 Feb 2013]