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Chicken, Veal or Fish Cutlets
Posted by Lori Ross - Viewed 534 times

recipe by Lori Ross

Four ¼-inch think chicken or veal cutlets or fish fillets
1/2 cup flour
1 tsp salt
1/4 tsp pepper
2 eggs
1 cup bread crumb mix
4 to 6 tbsp oil
2 1/2 tbsp butter
2 tbsp capers (optional)
2 tbsp chopped parsley
Lemon wedges

Gently pound chicken or veal cutlets between 2 sheets of plastic wrap to 1/8-inch thickness using rolling pin or meat pounder (do not pound fish filet). Stir together flour, salt, and pepper and place on plate or shallow bowl. Whisk eggs and salt in shallow bowl and place bread crumbs mix in a third bowl. Pat chicken dry, dredge

Serves 4





Tags:Lunch  Dinner  Lori Ross Recipes  

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