Have the cutlets cut fairly thin, or pound them thin yourself at home. Pat dry with paper towels. Dredge in flour, then dip in egg/milk wash, then in seasoned breadcrumbs. Allow to dry.
Veal parmesan is the staple of the Italian Restaurant in America. I know of few, if any that don’t make the dish. Some may change the basic ingredient, veal, and replace it with chicken, a very suitable substitute.
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