Categories: main, veal

Ingredients

• 4 Veal Cutlets (Bone Left In)
• 2 Eggs
• 1/2 Cup Milk
• 1/2 Cup Flour
• 1 Cup Bread Crumbs, Seasoned
• 1/2 Cup Melted Butter
• Lemon Wedges To Serve

Directions

1. Pound the veal chops until thin with a meat mallet. Dip each first into the milk, then into the flour. Beat the two eggs with a little water, and then dip the chops first into the eggs, and finally into the breadcrumbs. Each chop should be completely, yet lightly covered in bread crumbs. Place the chops on a baking sheet and refrigerate for 1 hour or more.

2. To cook, melt the butter in a heavy frying pan, and once sizzling cook the chops until brown on each side. Keep the cooked chops warm in the oven while you cook the remaining chops. Serve immediately with lemon wedges.

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