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Categories:Viewed: 9 - Published at: 7 years ago
Ingredients
- 3 Large eggs
- 2 tbsp. Parmesan
- 2 shakes pepper
- 1 tbsp. parsley
- 1/3 c. lowfat milk
- 4 veal cutlets, pounded
- 1 c. seasoned bread crumbs
- 3/4 c. oil
- Flour
Method
- Mix and blend egg mix and set aside.
- Sprinkle veal with flour.
- Dip in egg mix.
- Then crumbs.
- In 10 inch skillet add in 3/4 c. extra virgin olive oil and heat till warm - not smoking.
- Place cutlets in warm oil and cook till lightly brown on both sides.
- Drain and set aside.
- Over medium high heat mix together butter, lemon juice, parsley and broth.
- Simmer lightly 5 min.
- Place browned cutlets in lemon sauce till well heated, about 3 min.
- Turn once, add in sherry and cook 2 min longer.
- Thicken sauce slightly with cornstarch and water mix.
- Serves 2.
