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Categories:
veal lemon juice eggs cold water butter lemon slices flour bread crumbs cooking oil Parmesan cheese salt
Viewed: 27 - Published at: 2 years agoIngredients
- 1 1/2 lb. veal or tenderloin
- 2 Tbsp. lemon juice
- 2 eggs
- 2 Tbsp. cold water
- 6 Tbsp. butter
- lemon slices
- 1/3 c. flour
- 1/2 c. bread crumbs
- 2 Tbsp. cooking oil
- 1/3 c. Parmesan cheese
- salt and pepper
Method
- Pound meat to 1/4-inch thickness.
- Cut into 6 to 8 pieces to form cutlets.
- Sprinkle meat on both sides with salt, pepper and lemon juice; let stand 30 minutes.
- Blend eggs, water and oil; set aside.
- Combine bread crumbs and cheese.
- Coat cutlets in flour, then dip in egg mixture.
- Let drip off.
- Coat with cheese mixture. Let stand 15 minutes.
- Melt butter in skillet.
- Brown on each side.
- Serve with noodles or potatoes.
- Sprinkle meat with additional Parmesan cheese and paprika.
- Garnish with lemon slices.
