True Taste of Italy

These breaded veal cutlets are a fantastic way to enjoy a thin slice of veal.  The classic Italian term is called scaloppine.  The fresh herbs added to this recipe provide a more authentic flavor to this dish.  Fresh herbs are best, but dried herbs may be substituted.

Ingredients for Breaded Veal Cutlets:

• 4 veal cutlets
• flour for dredging
• 2 tablespoons olive oil
• 1/2 cup white wine
• 4 leaves fresh sage
• 2 bay leaves
• 2 tablespoons lemon juice
• 1 lemon, sliced into wedges

Directions for Breaded Veal Cutlets:

• Dredge veal in flour to coat on both sides well.
• In large skillet, heat olive oil over medium heat.  Place veal in skillet and sauté.
• Add white wine, salt and pepper to taste, sage, bay leaves, and lemon juice.  Cook until golden brown on both sides.  Remove from pan and drain on paper towels.
• Serve with lemon wedges.  Squeeze lemons over top of cutlets as desired.

This Breaded Veal Cutlets recipes serves 4.