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Breaded veal cutlets

This dish is a sort of near cousin to the Austrian Wiener Schnitzel, except that in Breaded Veal Cutlets, the cutlets or escalopes are not so thin. This dish is often served with a tomato sauce in highway diners all over the United States.

ingredients

4 servings
4 Thin veal cutlets or veal escalopes
Salt and pepper to taste
50 g (2 oz) 1/2 cup Seasoned flour
2 Eggs, lightly beaten
50 g (2 oz) 2/3 cup Fine dry breadcrumbs
50 g (2 oz) 4 Tbs Butter
1 Lemon, cut into slices

method

1. Rub the escalopes with salt and pepper. Put the flour in one shallow dish, the eggs in another and breadcrumbs in a third. Dip the escalopes, one by one, into the flour, then the eggs and finally the breadcrumbs, shaking off any excess.

2. Melt the butter in a large frying-pan. Add the escalopes and cook for 4 to 5 minutes on each side, turning over very carefully so as not to disturb the coating.

3. Transfer to a warmed serving dish and garnish with the lemon slices.

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