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Categories:Viewed: 45 - Published at: 2 years ago
Ingredients
- 1/2 c. breadcrumbs
- 1/2 c. grated Parmesan cheese
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/8 tsp. pepper
- 2 lb. veal cutlet, cut 1/2 inch thick
- 2 eggs, beaten
- 3/4 c. olive oil
- 1 c. white wine
Method
- Combine breadcrumbs, cheese, oregano, salt and pepper on waxed paper; set aside. Wipe veal with damp paper towels.
- Cut into serving size pieces.
- Pound very thin, using mallet or edge of plate.
- Dip veal into beaten eggs, then into crumb mixture, coating well on both sides.
- Slowly heat oil in large skillet. Saute cutlets, a few at a time, until golden brown, about three minutes on each side.
- Remove to heated platter; keep warm.
- Drain fat from skillet.
- Stir in wine and bring to boiling, stirring to dissolve browned bits in pan; pour over veal.
