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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cutlets Recipe

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This recipe for Cutlets is from Nonna Mena's Cucina, 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:  
rouladen beef, veal or sliced pork tenderloin (8-10 pieces)
3 eggs
3 c. bread crumbs (preferably Italian store crumbs)
1 c. romano cheese
1 tsp. garlic powder
3 T. oil
chopped parsley (optional)
Directions:
Directions:
Pound the meat to tenderize.
Place the eggs in a separate bowl and beat.
In a flat plate combine the bread crumbs, cheese, garlic powder & parsley.
Dip the cutlet in the egg, then dip both sides in the bread crumb mixture.
Heat oil in frying pan.
Lightly fry meat on both sides and place cooked pieces on a tin foiled baking sheet.
Cover the pan with tin foil. Cook for 20 min. at 350º F. Check often.
Number Of Servings:
Number Of Servings:
8-10 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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