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.