1. Coat the veal cutlets lightly with flour mixture, dip in the beaten. 2. eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to. 3. 2 hours. Heat the butter in a large heavy skillet over moderate heat. 4. and cook the cutlets 3 to 4 minutes per side, until browned, adding. 5. more butter if necessary. Top with capers, anchovy fillets, fried. 6. eggs, and serve with lemon wedges. 7. variations: 8. If desired these combinations may be substituted. 9. Sauteed onions & peppers. 10. German brown meat sauce. 11. Sauteed onions, peppers & tomatoes (my fave). 12. **Pork loin or pork loin roast may be used instead of veal. Pounded flat**. ---------------------------------------------------------------------------
Nutrition
Ingredients
