Breaded Veal Cutlet

Serves: 4
Total Calories: 294


1 large egg
1/2 cup all-purpose flour
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/2 cup fine bread crumbs
4 thin veal round steaks, or baby beef, pounded thin (1/4 inch)
vegetable oil for frying
1 lime, quartered
or purchased refried beans
Classic Guacamole
Fresh Salsa Mexicana or purchased salsa
4 jarred pickled jalapeño peppers (en escabeche), seeded and thinly sliced


1. In a shallow soup plate, beat the egg very well. In a second soup plate mix the flour, salt, and pepper. Put the bread crumbs in a third soup plate. Line up the bowls in this order: flour, egg, and crumbs.

2. In a large nonstick skillet, heat oil to a depth of about 1/4 inch. Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the coated meat on a plate lined with wax paper and refrigerate about 1 hour. Fry the meat until brown and crisp, 2 to 3 minutes on each side. Squeeze lime juice over each piece of meat. Serve on individual plates with beans, guacamole, salsa, and pickled jalapeños.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 294
Calories from Fat: 14

This Breaded Veal Cutlet recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.

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