Lemon Veal Cutlets

Lemon Veal Cutlets Title Image

Serves 6

6 thin veal cutlets (4 oz) Dash black pepper
2 eggs, beaten 6 tbsp lemon juice
3 tbsp flour 3 tbsp capers
1-½ cups dry bread crumbs 3 tbsp chopped green onions
3 tsp olive oil 3 tsp margarine

Dip each veal cutlet into beaten egg. Set aside. Combine the flour and bread crumbs on a plate and coat each veal cutlet in the mixture. Set aside.

Heat the oil and margarine in a large skillet over medium heat for 20-30 seconds. Add the breaded cutlets and cook for 2 minutes on one side. If they overlap, cook in two batches. Turn and sprinkle with black pepper. Add the lemon juice, capers and green onions. Cook an additional 2 minutes. Remove from skillet and serve.

Variation: Preheat oven to 350ºF. Heat the oil and margarine. Place the cutlets in a roasting pan and bake for 5-6 minutes, turning if necessary.