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Breaded Veal Cutlet Recipe

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This recipe for Breaded Veal Cutlet is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sprays - cooking spray
1/3 c. - seasoned bread crumbs
1 T. - basil, freshly chopped OR 1 tsp. - dried basil
1 T. - parsley, freshly chopped OR 1 tsp. - dried parsley
1 T. - rosemary, freshly chopped OR 1 tsp. - dried rosemary
1 lb. - boneless lean veal loin chops (four 4 oz.)
1/8 tsp. - table salt OR to taste
1/8 tsp. - black pepper, freshly ground OR to taste
2 T. - honey mustard
Directions:
Directions:
Preheat oven to 400º. Coat a large baking sheet with cooking spray. In a shallow dish, combine breadcrumbs, basil, parsley and rosemary; mix well to combine. Season veal chops all over with salt and pepper; spread mustard all over both sides of veal. Place veal in breadcrumb mixture; turn to coat both sides. Transfer veal to prepared baking sheet and spray surface with cooking spray. Bake until no longer pink in center, about 25 minutes. Makes 4 servings.
Personal Notes:
Personal Notes:
Yields about 3 oz. per serving, 4 points each.

 

 

 

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