Veal Parmesan “Four Seasons”

Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 16 thin slices veal (as for scallopini)
  • flour
  • 3 eggs, well beaten
  • ¼

Method

Dip thin slices of veal in flour, then in beaten egg, and finally in a mixture of breadcrumbs, cheese and lemon rind. Sauté veal slices on both sides in oil or butter until golden brown. Serve immediately.