Veal Cutlets A La Libera

• 1 1/2 lb. veal cutlets, cut in serving portions
• 3 eggs
• 1 Tbsp. water
• salt, pepper and garlic powder to taste
• 1/4 c. grated Parmesan or Romano cheese
• 1 c. all-purpose flour
• 2 c. (about) fine dry bread crumbs
• oil
• lemon wedges
• 1 clove garlic, mashed
• 1 to 2 Tbsp. chopped parsley

1. Pound cutlets flat on both sides.
2. Beat together eggs, water, seasonings, parsley and cheese.
3. Dip cutlets into flour, then into egg mixture and finally into bread crumbs, coating well on both sides.
4. In a heavy skillet, saute garlic clove in 1-inch of oil until light brown; remove and discard garlic.
5. Over medium heat, fry cutlets in same oil until golden brown on both sides.
6. Serve hot, garnished with lemon wedges.
7. Serves 4 to 6.

veal cutlets, eggs, water, salt, romano cheese, flour, bread crumbs, oil, lemon wedges, clove garlic, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288361 (may not work)