1. 1. Lay out the flour, eggs, and bread crumb cheese mixture in three separate bowls. Season each with salt and pepper. 2. 2. Dredge the veal (1/8" thick) in flour, shake off excess. Then Eggs (beaten). Then cheese / bread crumb mixture. 3. 3. Place on a plate, cover, and refrigerate for 10-15 minutes. 4. 4. Mix wine & chicken broth in a pan and reduce by half (10-15 mins). 5. 5. Heat Olive oil over med high heat. 6. 6. When hot, saute the veal cutlets for 2 mins per side. Maybe even 1 min per side if they are super thin. 7. 7. Remove veal from pan. Deglaze with reduced chicken broth/wine mixture. 8. 8. After 2 mins add butter. When melted turn off heat and return veal to pan. Serve immediately. 9. If using chicken instead of veal I would add 1/4 cup of capers and a 1/4 cup of parsly here. And serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
