Breaded Veal Cutlets

• 1-2 lbs veal cutlets
• 1/2 Cup flour
• 2 eggs
• 2TB milk
• 1C Italian bread crumbs
• 1tsp garlic powder
• 1/4C grated parmesan cheese
• 2TB dried parsley
• Salt and Pepper
• Olive or Canola oil (for frying)

1. 1)Pound the veal flat with a tenderizer
2. 2)Heat 1/4 cup of oil over medium-high heat in a skillet or saute pan
3. 3)Setup 3 breading stations with flour only, whisked milk and eggs, and Italian bread crumbs, garlic, parmesan cheese, parsley, salt, and pepper
4. 4)Dip cutlets first in flour, shake off excess, then in the egg mixture, then in the breadcrumb mixture
5. 5)Fry cutlets in a single layer in oil, turning once until well browned (5-7min)
6. 6)Serve as an entree or as a sandwich on sliced Italian bread with Mancini or roasted bell peppers

veal cutlets, flour, eggs, tb milk, bread crumbs, garlic, parmesan cheese, tb, salt, olive

Taken from www.epicurious.com/recipes/member/views/breaded-veal-cutlets-50114837 (may not work)