Crusty Veal Cutlets with Lemon

🛒Ingredients (Grocery List)

• All-purpose Flour for dredging

• 2 large Eggs, lightly beaten

• 4 to 5 tbsp dry Breadcrumbs

• Salt and Pepper

• 4 thin Veal Cutlets

• 3 tbsp Butter, plus more if needed

• 1 Lemon, cut lengthwise into wedges

🍴Serves: 4

⏰Prep Time: 10 min

⏱️Cook Time: 15 min

🥣Instructions

1. In a separate soup plate, spread the Flour, Eggs, and Breadcrumbs. Season the Cutlets with Salt and Pepper, the dredge lightly in Flour and dip in the Eggs, letting any excess drip back into the plate. Dredge the Cutlets in the Breadcrumbs, pressing lightly to help the Crumbs adhere.

2. In a large skillet, melt the Butter over medium heat. Add the Cutlets and cook, turning once, until golden brown, 4 to 5 minutes per side. Transfer to a warmed platter and serve with the Lemon wedges.

💡Tips

• From the start, melt a good chunk of Butter in the skillet because crumbs really soak it up. If there is not enough to begin with, the Cutlets tend to burn. Don’t hesitate to add more butter so the cutlets have plenty to fry in.