Ingredients

Veal Cutlets 8 each

Canola oil as needed

Salt Taste

Pepper, black Taste

Standard breading procedures:

Well seasoned flour with s& p 1/3 pan

Egg wash, strained 1/3 pan

Panky bread crumbs 1/3 pan

Preparation

  1. Place Canola oil in sauté pan to cover 1/8" bottom of the pan and heat without smoking oil.
  2. Place breaded veal cutlets in pan and fry to GBD
  3. Hold hot, single layer, uncovered, on rack in roasting plaque in 200 degree conventional oven.
  4. Serve with prepared tomato sauce derivativ