- 2 lbs. Veal (sliced thin)
- 2 Lg Eggs
- 2 Tbsp Water
- 1 Cup Flour
- 1 Cup Plain Bread Crumbs (not Italian)
The veal should be as thin as possible. If you need to, pound the meat with a tenderizer till thin enough.
Get 4 bowls, put the eggs, flour, milk and bread crumbs one in each bowl. Stir the eggs and add the 2 Tbsp water, stir again. Dip the veal in the milk then into the flour. Then, dip the veal into the beaten egg mixture, then finally into the bread crumbs until well covered. Lay on a cookie sheet.
Put oil in a frying pan around 1 inch thick. When the oil is hot, put in as many cutlets as will fit. Cook 3-5 minutes on each side. Don’t get the oil too hot as it will brown too fast and not be done inside.