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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is an old Betty Crocker recipe that has been used by our family for years. The page is stained and wrinkled from so much use. Haven't found a better recipe for this traditional recipe yet! My only modification in this recipe is less salt, and we use oil instead of shortening. Ingredients:
4 (4 ounce) boneless veal cutlets or 4 (4 ounce) veal scallopini |
1/2 cup flour |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/4 teaspoon fresh ground pepper |
1 egg |
2 tablespoons water |
1 cup dry breadcrumbs |
1/4 cup vegetable oil (or canola) |
1 lemon, cut in wedges |
Directions:
1. Mix flour, salt, paprika and pepper.
2. Coat meat with flour mixture; pound until 1/4 thick.
3. Beat egg and water until blended.
4. Dip meat into egg mixture, then coat with bread crumbs.
5. Heat oil in large skillet; brown meat quickly.
6. Reduce heat to low; cover and cook 30- 45 minutes or until tender.
7. Serve with lemon wedges.
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