Breaded Veal Cutlets
Breaded veal cutlets are first sautéed in butter, placed in a casserole, topped with a savory pan sauce, covered and baked until fork tender.
2 pounds veal cutlets
1 large egg, beaten
Salt and ground black 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.
Makes 4 servings.