Viennese-Style Veal Cutlets | Quebec Veal
Successively roll the cutlets in the flour, egg and breadcrumbs. Heat oil and butter in a frying pan. Quickly brown the cutlets on both sides. Serve with sauerkraut and potato salad. Variation:...
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Ingredients
- 2 Quebec Veal cutlets, 115 g (4 oz) each
- 60 ml (1/4 cup) flour
- 1 beaten egg with 15 ml (1 tbsp) milk
- 60 ml (1/4 cup) breadcrumbs
- Butter and oil
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