Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 25 minutes
Yield: 2 servings
Ingredients
1/2 lb veal leg cutlets, cut 1/8 to 1/4 inch thick
2 Tbs all-purpose flour
1/2 cup unseasoned dry bread crumbs
1 egg, well beaten
1 Tbs butter
1 Tbs olive oil
Fresh lemon juice
Directions
Pound veal cutlets to 1/8-inch thickness. Combine flour and 1/4
teaspoon each salt and pepper in shallow dish. Place bread crumbs and egg in separate dishes.
Lightly coat cutlets with flour mixture. Dip into egg, draining slightly, then into bread
crumbs, to coat both sides.
Heat 1/2 of butter and oil in large nonstick skillet over medium-high
heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes or until cooked through, turning once.
Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.
Just before serving, sprinkle with lemon juice; season with salt and
pepper.
Nutrition facts
Serving Size 1 serving
Calories 552
Calories from Fat 248 (45%)
% Daily Value*
42%Total Fat 27g
43%Saturated
Fat 8.7g
Polyunsaturated Fat 2.8g
Monounsaturated Fat 11.6g
93%Cholesterol 280mg
14%Sodium 335mg
14%Potassium 475mg
9%Total
Carbohydrate 28g
6%Dietary
Fiber 1.5g
Sugars 3g
Sugar Alcohols 0g
93%Protein 46g