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Breaded Veal Cutlets

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Ingredients You'll Need

4 veal cutlets, each about 6-ounces
Salt and pepper to taste
1/4 cup all-purpose flour
1 egg, beaten
1/4 cup dry bread crumbs
Juice of 1 small lemon
Oil for frying
4 eggs


Pound veal to about 1/4-inch thick. Pat dry. Sprinkle with salt and pepper. Place flour and bread crumbs on individual plates or waxed paper. Dip the cutlets first into the flour, then the beaten egg and finally, the bread crumbs. Place on baking rack and set in refrigerator for 15 to 30 minutes. This will help the coating adhere when frying.

Pour enough oil into a large heavy skillet to come about 1/4-inch up the sides. Heat over medium-high. When oil is hot, add veal cutlets, in batches of 2 if necessary so as not to crowd the pan. Fry until golden brown, about 4 minutes per side, turning once. Place on platter, sprinkle with lemon juice and keep warm.

Drain all but a thin coating of oil from pan. Reheat pan and fry eggs to desired doneness. Place one fried egg on top of each cutlet and serve immediately.


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