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Breaded Veal or Beef Cutlets

Source of Recipe

Country Cooking Cookbook


List of Ingredients

4 veal or beef cutlets, tenderized
1/2 clove of garlic
1 cup fine bread crumbs
1 tsp. salt
1/2 tsp pepper
1 tsp. paprika
1 egg, beaten
2 tbsp. water
4 tbsp. butter or margerine


Recipe

Rub cutlets with garlic. Dip in crumbs mixed in salt, pepper and paprika, then into beaten egg mixed with water, and again in crumbs. Let stand 10-20 minutes to dry. Brown in butter or margerine over high heat. REduce heat, cover skillet, cook over low heat about 30 minutes until meat is done. Add a little more butter or some hot water if needed. Serve with a well seasoned tomato sauce. The cooled cutlets or chops may be heated in the sauce or serve hot cutlets on a warm platter with sauce around them. Yeilds: 4 servings.