Type what you have

Ingredients

• ✓ veal cutlet
• all-purpose flour
• seasoning salt
• butter
• olive oil
• mushroom
• marsala wine

Instructions

1. 1 Place veal between 2 sheets of heavy plastic on a solid, level surface. Firmly pound veal with the smooth side of a meat mallet to a 1/4-inch thickness.
2. 2 Combine flour and seasoning salt in a shallow dish; dredge veal in flour mixture and let rest on a wire rack for 15 minutes.
3. 3 Melt butter and oil in a large skillet over medium-high heat. Add floured cutlets and cook until browned, about 1 1/2 minutes on each side. Add mushrooms, reduce heat to low, cover, and cook until tender, about 8 to 10 minutes.
4. 4 Pour in Marsala and simmer until veal is tender and sauce is hot, about 5 minutes more. Serve immediately.

By Christine

Ingredients

• ✓ veal cutlet
• egg
• milk
• bread crumb
• parsley
• garlic powder
• salt
• black pepper
• vegetable oil
• red bell pepper
• onion
• tomato
• water
• sugar

Instructions

1. 1 Place veal cutlets between two sheets of heavy plastic on a solid level surface. Pound a few times with the smooth side of a meat mallet to tenderize, if desired. Beat egg and milk together in a shallow bowl. Combine bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl.
2. 2 Heat about 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture, then press into crumb mixture to coat. Fry cutlets until browned, about 3 minutes per side. Drain on paper towels.
3. 3 Heat remaining 2 tablespoons vegetable oil in the same skillet. Add peppers and onion; cook until soft, about 8 minutes. Add stewed tomatoes, water, and sugar; bring to a boil, stirring occasionally. Cover skillet; simmer for 30 minutes.
4. 4 Reduce heat to low; place veal cutlets into sauce. Cover skillet; simmer until veal is very tender, about 30 minutes.

By CucinaItaliana

Ingredients

• ✓ veal cutlet
• egg
• lemon juice
• milk
• all-purpose flour
• bread crumb
• pecorino romano cheese
• adobo seasoning
• olive oil
• arugula
• raisin
• balsamic vinegar
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
3. 3 Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.
4. 4 Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.

By DaniCook914

Ingredients

• ✓ veal cutlet
• all-purpose flour
• egg
• parmesan cheese
• milk
• parsley
• salt
• pepper
• nutmeg
• bread crumb
• butter
• lemon

Instructions

1. 1 Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.
2. 2 Beat eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate.
3. 3 Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.
4. 4 Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.

By Loves2CookinMN