Breaded Veal Cutlets

Serves: 4
Total Calories: 118


1 pound thin veal cutlets
1 teaspoon kosher salt
1 teaspoon paprika
1 cup dry bread crumbs
1 tablespoon parsley
1 tablespoon dried basil
1/2 teaspoon garlic powder
1/4 cup polyunsaturated oil
1 lemon, sliced


Combine the salt and paprika and sprinkle evenly over the cutlets. Placed the cutlets between two layers of wax paper and pound them with a mallet to flatten. Combine the bread crumbs, parsley, basil and garlic powder in a soup bowl. Dredge the veal cutlets in the egg substitute in one soup bowl, dredge it in the bread crumb mixture and dry on a wire rack for 15 minutes

Sauté the cutlets in hot oil for 2 to 3 minutes on each side until browned. Drain on paper towels. Garnish with lemon slices.

Nutritional Facts:

Serves: 4
Total Calories: 118
Calories from Fat: 15

This Breaded Veal Cutlets recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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