Ingredients
Veal cutlets
salt and pepper
1 c. bread crumbs
4 T. fresh parsley, minced
2 cloves garlic, minced
½ c. flour
2 eggs, slightly beaten
1 c. bread crumbs
½ c. olive oil
1 lemon, sliced
Preparation
Season cutlets with salt and pepper. Mix garlic and parsley with bread crumbs. Dredge cutlets in flour and dip in eggs and then into bread crumb mixture. Fry cutlets in hot olive oil over medium fire until golden color and tender. Serve with lemon slices to squeeze on cutlets.
