How to make it

  • Season breadcrumbs with salt and pepper. Beat egg in separate bowl
  • Pound veal cutlets thin if necessary, then dip into beaten egg.
  • Let excess egg drip off cutlets and press cutlets into breadcrumbs.
  • Oil pan over medium-high heat and fry cutlets until golden brown. Set aside.
  • Put peppers, onions, and tomato into a sauté pan and let them brown before adding a few ounces of beef broth (I added no more than 1/2 cup).
  • Add water and a heaping teaspoon of tomato paste. Simmer to thicken.
  • Add paprika, chili powder, and white and black pepper to taste.
  • Serve gravy over cutlets.

Reviews & Comments 3

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    " It was excellent "
    midgelet ate it and said...
    great recipe
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    " It was excellent "
    elgab89 ate it and said...
    This looks divine! I am printing it!
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    " It was excellent "
    mark555 ate it and said...
    Delightful, Things that are a bit different always sound good to me. Thank you for posting this
    Was this review helpful? Yes Flag

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