Veal Cutlet

Is There anything Basic About it?

Is there anything basic about Veal Cutlet?

Most people can tell when veal is tough, but is there anything more basic than veal? The answer really is up to you....

If you are a butcher, you can tell the difference between good veal and "OK" veal. But if you are not, and tender is a concern, tenderizing the meat by pounding it flat will make a tough piece more tender when cooked.

This entre` assumes you have a tender piece of meat but if you don't, or the piece is thicker than 1/4" you might want to perform a tenderizing step. (See video when available).

When done, these cutlets usually will melt in your mouth.....

• 2 Eggs
• 1 Cup Bread Crumbs (Plain or Italian)
• 8 pieces of veal
• 3 Tbs Vegetable or Olive Oil

Pour oil in a fry pan and heat.

Put bread crumbs on a flat plate large enough so not to spill.

Wash cutlets and coat with egg and bread crumbs.

Place meat into fry pan and brown on each side.

Drain then place onto an ungreased cookie sheet or and oven tempered glass pan.

Bake in a 300 degree oven for 15 to 20 minutes.

Add a great side dish to your veal cutlet.
Pick a dessert that says it all!