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Breaded Veal Cutlets
Thin veal dipped in egg and fine crumbs and shallow-fried until golden. They taste as good warm as at room temperature, which makes them good for sandwiches or a packed lunch.
- YieldServes 4
- Hands-on15 min
- Total19 min
- Difficulty
Ingredients
- 1egg
- 90 gfine dry bread crumbs, about 3/4 cup
- 675 gveal scaloppine, about 6 mm thick
- 120 mlvegetable oil, enough for 6 mm depth in the pan
- to tastesalt
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