01.27.06
Veal cutlet escalope. Italian Recipes
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Veal cutlet escalope. Italian Recipes
4 oz Veal cutlets
1/4 cup Olive oil
2 fresh eggs
1/4 cup Italian butter
1 cup bread crumbs.
Lemon cut into wedges
Place the veal cutlets between sheets of cooking foil. Using a heavy rolling pin reduce to 1/4 inch thick. In a shallow dish beat the eggs and then place the bread crumbs in second shallow dish. Cover the cutlets with egg, and then bread crumbs. In a heavy pan first heat the oil and butter, add the cutlets and fry until golden brown and crisp. Drain and serve immediately with lemon wedges. Serves 6.
