"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Veal Brasciolettini (Breaded Veal Cutlets) Recipe

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This recipe for Veal Brasciolettini (Breaded Veal Cutlets), by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Wednesday, April 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds veal cutlets, pounded to 1/4 inch thickness
6 tbsp. butter, melted
1 clove garlic, chopped
6 sprigs parsley, chopped
6 tbsp. grated parmesan cheese
6 tbsp. bread crumbs
salt and pepper to taste

Directions:
Directions:
Salt and pepper veal slices and dip into melted butter. Shake off excess. Mix chopped garlic and parsley with cheese and bread crumbs. Coat buttered veal with cheese mixture. Roll up cutlets and fasten with toothpicks. Broil 10 minutes on each side and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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