Rosemary Veal Cutlets

By MissHeather

Ingredients

• 2 bacon rashers
• 4 veal cutlets
• flour
• 1 egg, slightly beaten
• 1 T milk
• 1 1/2 C stale breadcrumbs
• 1 T chopped fresh rosemary
• 1 tsp seasoned pepper
• oil for frying
• 4 slices swiss cheese

Preparation

Step 1

Cut bacon into thin strips. Gently flatten veal using a meat mallet. Toss veal in flour; shake away excess flour. Dip veal into combined egg and milk, coat in combined breadcrumbs, rosemary and pepper; refrigerate veal 30 minutes.

Shallow-fry veal in hot oil until tender; drain. Place on oven tray, top with cheese and cabon, grill until cheese is melted and bacon is crisp.