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Where has this delicious recipe been hiding? It is easy to make - I did it ahead up to the "bake" time put it in the fridge for the day and popped it in the oven 35 minutes before dinner - The result was a cutlet with a bit of crunch covered in a tasty sauce with the flavor of parmesab coming through Thanks Dave I really enjoyed your recipe

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Bergy February 24, 2004

best recipe iv tried in a long time.

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Grace Riley March 12, 2001
Veal Cutlets, breaded