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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

BREADED VEAL CUTLETS Recipe

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This recipe for BREADED VEAL CUTLETS is from MOM'S 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 lbs veal cutlets
1/3 C flour
1 1/4 tsp. salt
1/4 tsp. pepper
1 egg, beaten
2 T milk
1 C fine bread crumbs
1/4 C cooking oil
1/2 C sour cream
1 C milk
2 tsp. drained capers
Salt and pepper
Directions:
Directions:
Cut veal cutlets in 6 serving sized portions; pound with meat mallet to 1/4 inch thick. Cut little slits around edges to prevent curling. Combine flour, salt, and pepper. Coat meat with mixture; reserve remaining mixture. Combine egg and the 2 tablespoons milk. Dip cutlets in egg mixture then in bread crumbs. In large skillet, cook 3 cutlets at a time in hot oil for 3 minutes on each side, or till tender. Remove meat to platter. In bowl, blend sour cream and the reserved flour mixture. Stir in milk, then capers. Add to skillet; cook and stir till thickened and bubbly. Season with salt and pepper. Pour a little gravy over cutlets and pass remaining with meat.

Makes 6 servings
Number Of Servings:
Number Of Servings:
6 Servings

 

 

 

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