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Nancy's Kitchen - Tried and Tested Recipes
Breaded Veal Cutlets

Breaded Veal Cutlets
Makes 2 servings

2 veal cutlets, 1/2 to 3/4 pound each
1 egg, beaten
3 tablespoons cold water
1/2 cup cracker crumbs
1 teaspoon salt
1/8 teaspoon pepper
1/2 onion, sliced
2 tablespoons olive oil

Wipe cutlets with a damp cloth and dip each cutlet in the mixture of an egg that has been beatened. Dip in crumbs and add seasonings. Fry onion in olive oil until it is transparent in color. Add breaded cutlets. Brown cutlets on both sides. Cover and cook slowly for and additional 20 minutes.


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