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Ingredients
6 Veal Cutlets
2 Eggs
1 cup Milk
Flour -- For Breading
Bread Crumbs -- For Breading
Salt And White Pepper -- To taste
1 cup Butter
1 cup Oil
3 Lemons -- For garnish
Directions - Pound the veal cutlets with a meat hammer.
- Beat the eggs in one bowl,and put the milk in another bowl.
- Place the flour and bread crumbs separately in 2 more bowls.
- Salt and pepper the meat.
- First dip the cutlet in the bowl of milk.
- Then into the flour, shaking off any excess.
- Next dip the cutlet in the beaten eggs and shake off excess.
- Finally dip the
cutlet in breadcrumbs and shake off the excess.
- Heat 1/2 cup of the butter and 1/2 cup of the oil in a frypan until quite hot.
- Fry 3 cutlets about 3 minutes on each side until golden brown.
- Drain on a paper towel.
- Pour out fat and wipe pan with paper towels.
- Add the remainig butter and oil, heat pan again and add the remaining cutlets. Drain.
- Serve, garnished with lemon wedges.
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