Breaded Veal Cutlet
Yield
8 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal steak
|
* |
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
crackers
crushed |
*
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
lemon juice
|
*
|
| 1 | each |
eggs
fried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal steak
|
* |
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
crackers
crushed |
*
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
lemon juice
|
*
|
| 1 | each |
eggs
fried |
|
Directions
Cut 2 pounds of veal steak, cut ½ inch thick, in pieces for serving.
Sprinkle with salt and pepper, dip in cracker or bread crumbs, then in beaten egg, then again in crumbs.
Let stand a few minutes then fry on both sides.
Sprinkle with lemon juice and garnish with a fried egg per portion.
