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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From my collection of handwritten recipes 1964. Ingredients:
2 lbs veal cutlets |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups dry breadcrumbs |
2 eggs |
4 tablespoons milk |
3 tablespoons butter |
Directions:
1. Wipe the veal cutlets with a damp cloth. Sprinkle with salt and pepper, and dip into bread crumbs. Beat the eggs with the milk and dip the cutlets into this and then again into crumbs. Saute in butter over medium low heat until nicely browned. Turn only once and brown the second side. Cook until meat is done and serve with mashed potatoes and milk gravy. Note: Cook time depends on the doneness you prefer.
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