Categories: main, veal

Ingredients

• 4 Veal Cutlets With Bone Left In
• 2 Eggs, Beaten
• 1/2 Cup Fresh Breadcrumbs
• 1/2 Cup Butter
• Salt And Pepper
• For The Topping:
• 3 Cups Small, Ripe Cherry Tomatoes, Washed,
• Dried, And Cut In Half
• 1 Clove Garlic, Peeled And Minced
• 2 Tablespoons Olive Oil
• Salt & Pepper
• 3 Tablespoons Fresh, Chopped Parsley

Directions

1. Mix the topping ingredients together in a small bowl. Set aside. Trim away any fat and pound the cutlets to less than ½ inch thick. Dip them in the egg, and then dredge them in the bread crumbs, pressing down to make sure the crumbs stick, and shake them gently to remove excess.

2. In the meantime melt the butter in a skillet large enough to contain all 4 cutlets at once. Once the butter is very hot, add the cutlets. Cook quickly, turning once so both sides brown. Do not overcook, as the cutlets should remain tender and light pink inside. Serve with a scoop of the tomato topping on each cutlet.

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