This recipe for Breaded Veal Cutlets, by Grandma Marie, is from Martin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-1/2 lbs veal cutlets 3 tablespoons olive oil 1 beaten egg (mix together 2 tablespoons milk) garlic salt and pepper to taste
1/2 cup bread crumbs (mix together 1/4 cup flour)
Season cutlets with garlic salt and pepper, dip into egg/milk mixture and then into flour/bread crumb mixture and sakke off excess crumbs. Heat olive oil in frying pan and fry meat golden brown. Serve with country gravy.
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