Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Veal cutlets; boneless
1/4 c Oil
2 Eggs
1/4 c Butter
1 c Bread crumbs; dry
Lemon wedges

Place veal between sheets of waxed paper or foil. With smooth-surfaced
mallet or rolling pin pound to 1/4-inch thickness. In shallow dish
beat eggs; place bread crumbs in second shallow dish. Coat cutlets
with egg, then bread crumbs. Gently press crumbs so they adhere. In
heavy skillet heat oil and butter; add cutlets; fry about 1 minute
per side or until golden brown and crisp. Drain on paper towels.
Serve immediately with lemon wedges. NOTE: Chicken or turkey cutlets
can be substituted. Per serving: 427 cal, 26 g pro, 12 g car, 30 g
fat, 189 mg chol with butter, 314 mg sod

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