Breaded veal cutlets are sautéed
in butter, placed in a casserole, topped with a savory pan sauce,
covered and baked until fork tender.
Breaded Veal Cutlets
- 2 pounds veal cutlets
- 1 large egg, beaten
- Bread crumbs
- Salt and pepper to taste
4 tablespoons butter or drippings
1 cup water
1 tablespoon Worcestershire sauce
- Preheat oven to 350°F (175°C).
- Dip veal in egg and coat with bread crumbs,
shaking off excess. Season with salt and pepper.
- Heat butter or drippings over medium heat
and brown both sides of veal. Place veal in casserole or baking
dish.
- Add the water and Worcestershire sauce
to the skillet, stir to pick up any browned bits on the bottom
and the pour over the veal. Cover baking dish and bake for 1
1/2 hours.
Serves 4 to 5.
