Veal Cutlets
6 each veal cutlet -- pounded thin
1/2 cup flour
2 each eggs
1/2 cup milk
1/2 cup bread crumbs
3/4 cup oil -- for frying
Place flour in a shallow plate. Pour breadcrumbs into a shallow plate.
In a pie pan, mix the eggs and milk. Dip the cutlet in the flour, then in
the egg mixture, coating well. Now place the cutlet in the breadcrumbs,
again coating well. Set aside coated cutlet and repeat until all the
cutlets are breaded. Refrigerate for at least 30 minutes.
In a large skillet, heat the oil. Fry the cutlets until golden brown.
Remove from the oil and drain on a paper-towel covered cookie sheet.
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Serving Ideas : Good with anchovies!