by Eve Brown

• 1½ lbs. Veal Cutlets – thin (or slice from a good veal roast) Beat both sides, salt and let set
• ¼ Cup flour
• ¼ Teaspoon pepper in flour
• 2 Eggs with milk
• 1 Cup fine breadcrumbs with ¼ teaspoon paprika

Dip cutlets in flour mixture to egg mixture to crumb mixture. 
Fry on low setting in a light oil.
Turn once and then set aside but keep warm. 

NOTE:  I have used turkey cutlets in place of veal—it comes out pretty decent—but, of course, the real deal is the best.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator]

Last updated: 12/09/2025