Breaded Veal Cutlets Recipe
Ingredients
| Eggs | 2 , beaten | |
| 1 cup cornflake crumbs | ||
| Salt | To Taste | |
| Ground black pepper | To Taste | |
| Oil | ||
| Onions | 2 Small, sliced | |
| Veal cutlets | 2 | |
| Tomato sauce | 1 Can (10oz) | |
Directions
Beat eggs in bowl.
Mix together cornflake crumbs, salt, and pepper on plate.
Heat oil in frying pan.
Saute onions until soft.
Remove from pan and set a side.
Dip both sides of veal cutlets into beaten eggs, then into seasoned cornflake crumbs.
Fry on low heat about 10 minutes on each side or until golden brown.
Pour half of tomato sauce into baking dish.
Add veal cutlets, onion, and remainder of tomato sauce.
Cover; bake in 350°F toaster oven 30 minutes.
Mix together cornflake crumbs, salt, and pepper on plate.
Heat oil in frying pan.
Saute onions until soft.
Remove from pan and set a side.
Dip both sides of veal cutlets into beaten eggs, then into seasoned cornflake crumbs.
Fry on low heat about 10 minutes on each side or until golden brown.
Pour half of tomato sauce into baking dish.
Add veal cutlets, onion, and remainder of tomato sauce.
Cover; bake in 350°F toaster oven 30 minutes.
Chef
