Breaded Veal Cutlets

Name: Breaded Veal Cutlets
Yield: Four servings.
Ingredients: 8 tablespoons (½ cup; 1 stick) butter; 8 lemon slices or tomato sauce; 8 lemon slices or tomato sauce; 8 thinly sliced pieces of boneless veal; Flour for dredging; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 2 eggs; 2 teaspoons water; 1½ cups fresh bread crumbs

Preparation info

Four
servings.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

Ingredients

8 thinly sliced pieces of boneless veal
Flour for dredging
Salt and freshly ground black pepper to taste
2

Dinner

Method

Have the butcher pound the veal slices until thin, or place them between sheets of waxed paper and pound them with a mallet or the flat bottom of a small heavy skillet. Remove the waxed paper.
Place the flour on a sheet of waxed paper and add salt and pepper. Toss lightly. Dip the pieces of veal, one at a time, in the flour. The pieces should be coate