- 2 lbs. of veal cutlets trimmed of any sinew
- 1 to 2 whole beaten eggs
- ½ to 1 cup of flour
- 2 cups of fine white bread crumbs
- 3 or 4 tbsp butter or lard
- 2 fresh lemons quartered
- Beat or pound the veal cutlets until very thin.
- Lightly salt and pepper the veal cutlets.
- Dip the pieces of veal into a dish of the flour, coat both sides and shake off the excess flour.
- The flour coating will help the egg coating to adhere.
- Dip the pieces of floured veal into the dish of the beaten raw egg and coat both sides.
- Press the pieces of veal into a bowl of fine white bread crumbs.
- Coat both sides with crumbs.
- Let the bread crumbed veal slices dry flat for at least ½ hour.
- Heat the butter or lard in a large frying pan. Lard has the advantage of not scorching as easily as butter and lard makes a tastier browned coating.
- Sauté the cutlets until they are a golden brown.
- The thin cutlets will cook quickly, it will not take long.
- Perhaps 4 minutes on each side.
- You will know when to turn it over, the bottom breading will be a golden brown.
- Do not cover finished cutlets with a cover.
- The steam will soften the bread crumb coating and it will fall off.
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