Ingredients

How to make it

  • Pound veal cutlets to 1/8-inch thickness.
  • Combine flour and 1/4 teaspoon each salt and pepper in shallow dish. Place bread crumbs and egg in separate dishes.
  • Lightly coat cutlets with flour mixture.
  • Dip into egg, draining slightly, then into bread crumbs, to coat both sides.
  • Heat 1/2 of butter and oil in large nonstick skillet over medium-high heat until hot.
  • Add 1/2 of cutlets; cook 3 to 4 minutes or until cooked through, turning once.
  • Remove cutlets; keep warm.
  • Repeat with remaining butter, oil and cutlets.
  • Just before serving, sprinkle with lemon juice; season with salt and pepper.
  • Makes 2 servings **Can be doubled for more diners...:)

Reviews & Comments 5

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  • maywest 9 years ago
    one of my favorites and yours caught my eye gona try this weekend.
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    " It was excellent "
    smooch ate it and said...
    This is great!
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  • blondie80 10 years ago
    MMM! Sounds great!
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    " It was excellent "
    pink ate it and said...
    Good stuff with Egg Noodles! *smile*
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    " It was good "
    unswissmiss ate it and said...
    Weiner schnitzel is great. I like to use more salt... and serve with good french fries! Can also substitute chicken or pork cutlets for the veal.
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