Total preparation and cooking time: 25 minutes
1/2 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
1/2 cup dry bread crumbs
1 egg, well beaten
1 tablespoon butter
1 tablespoon olive oil
Fresh lemon juice
Salt and pepper
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1. Pound veal cutlets to 1/8-inch thickness, if necessary.
In shallow dish, combine coating ingredients.
Place bread crumbs and egg in two separate shallow dishes.
Lightly coat both sides of cutlets with coating mixture.
Dip each cutlet into egg, allowing to drain slightly,
then into bread crumbs to coat both sides.
2. In large nonstick skillet, heat 1/2 of butter and oil
over medium-high heat until hot.
Add 1/2 of cutlets; cook 3 to 4 minutes for
medium doneness, turning once.
Remove cutlets; keep warm.
Repeat with remaining butter, oil and cutlets.
3. Just before serving, sprinkle cutlets with lemon juice
and season with salt and pepper, as desired.
Makes 2 servings (serving size: 1/2 of recipe).
Recipe may be doubled.
Nutrition information per serving: 402 calories; 31 g protein; 25 g carbohydrate;
19 g fat; 2.6 mg iron; 625 mg sodium; 211 mg cholesterol.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.