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Veal Cutlets
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
15 min
Appears in
Published 2012
Probably the best sandwich my mother made for me to take to school was a cotoletta di vitello, a breaded veal cutlet that tasted just as good cold as it did hot, together with fried eggplant and sometimes a bit of oven-baked tomatoes.
Ingredients
1 ¾ cup 1½ pounds
Method
- Break the egg into a small bowl and whisk until the yolk and white are evenly mixed.
- Spread the bread crumbs on a plate. Dip the veal into the egg, let the excess drip back into the bowl, then place the veal on the plate with the bread crumbs, coating it well on both sides. Repeat until all the veal is done.
- Put enough vegetable oil in a skillet to co