Veal cutlets~ milan style:::gwhp32a
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Veal cutlets~ milan style:::gwhp32a
  Veal    Italian  
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63511. Report a problem with this recipe.
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      Title: Veal cutlets~ milan style:::gwhp32a
 Categories: Veal, Italian
      Yield: 6 Servings
      4 oz Veal cutlets; boneless
    1/4 c  Oil
      2    Eggs
    1/4 c  Butter
      1 c  Bread crumbs; dry
           Lemon wedges
  Place veal between sheets of waxed paper or foil.  With
  smooth-surfaced mallet or rolling pin pound to 1/4-inch thickness. In
  shallow dish beat eggs; place bread crumbs in second shallow dish.
  Coat cutlets with egg, then bread crumbs.  Gently press crumbs so
  they adhere. In heavy skillet heat oil and butter; add cutlets; fry
  about 1 minute per side or until golden brown and crisp. Drain on
  paper towels. Serve immediately with lemon wedges.  NOTE: Chicken or
  turkey cutlets can be substituted. Per serving: 427 cal, 26 g pro, 12
  g car, 30 g fat, 189 mg chol with butter, 314 mg sod

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Recipe ID 63511 (Apr 03, 2005)

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