Costolette di Vitello alla Francese -- Veal Cutlets, french Style

• 8 veal cutlets, sliced from the leg and
• pounded thin to about 1/8 thick
• Bread crumbs, seasoned, finely
• grated,and seasoned with Parmesan Cheese
• 1 tbsp. oregano
• 2 tbsp. parsley
• 4 lg. eggs, beaten slightly
• 1 cup milk
• Flour
• Salt and Pepper to taste

1. Have your butcher cut each veal cutlet about 1/4 inches thick.
2. Also have him pound the cutlets to a thickness of about an 1/8 of an inch.
3. (If you cannot get the butcher to pound the veal cutlets thin, do it yourself at home, but he cutlets ,must be very thin) Dredge the cutlets in flour and then into an egg milk mixture.
4. Once im- mersed in the egg wash mixture, bread the cutlets with the breadcrumbs mixed with the parsley, oregano and parmesan cheese.
5. Once breaded set each cutlet on a rack to dry.
6. Once dry repeat the procedure, except for the dredging in flour.
7. Fry each cutlet in extra virgin olive oil until lightly browned.
8. Do not overcook as the cutlets will become very tough.
9. Serve with lemon wedges.

veal cutlets, thin, bread crumbs, parmesan cheese, oregano, parsley, eggs, milk, flour, salt

Taken from www.foodgeeks.com/recipes/22062 (may not work)