The Veal Milanese
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A delicious classic, easy to prepare. Also it is a Low fat version. Serve with a lemon wedge, risotto and tender asparagus.
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INGREDIENTS
Nutrition- 4veal cutlets
- 1⁄4cup flour
- 1⁄4cup breadcrumbs, seasoned
- 1
- 1teaspoon garlic oil
- 1teaspoon butter
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DIRECTIONS
- With mallet, flatten veal cutlets to 1/4 in thickness.
- Dredge each cutlet in flour, dip in egg and coat with bread crumbs.
- Cover with wax paper and let sit in the refrigerator at least one hour.
- Heat skillet, add oil and butter.
- Cook cutlets 2 minutes per side.
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