DIRECTIONS:
- Beat the veal cutlets thin
- Season cutlets with salt and pepper
- Put flour in one bowl, eggs and water (beaten together) in a second, and bread crumbs in the last. Dip each cutlet through the flour bowl, then the egg/water mix, and finally, through the bread crumbs
- Generously coat skillet with lard or vegetable oil
- Cook for about 2 minutes per side on medium level heat
- Garnish with lemon slices.
SERVINGS:
Makes sufficient sauce for 4 servings.
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