This is an old Betty Crocker recipe that has been used by our family for years. The page is stained and wrinkled from so much use. Haven't found a better recipe for this traditional recipe yet! My only modification in this recipe is less salt, and we use oil instead of shortening.

Ingredients

4 serv.

boneless veal cutlets or veal scallopini4
(4 ounce)
flour↗1⁄2 cup
salt↗1⁄2 teaspoon
paprika↗1⁄2 teaspoon
fresh ground pepper↗1⁄4 teaspoon
egg↗1
water↗2 tablespoons
dry breadcrumbs↗1 cup
vegetable oil (or canola)↗1⁄4 cup
lemon, cut in wedges↗1

Step-by-step instructions

1
Mix flour, salt, paprika and pepper.
2
Coat meat with flour mixture; pound until 1/4" thick.
3
Beat egg and water until blended.
4
Dip meat into egg mixture, then coat with bread crumbs.
5
Heat oil in large skillet; brown meat quickly.
6
Reduce heat to low; cover and cook 30- 45 minutes or until tender.
7
Serve with lemon wedges.

Source: food.com

Original recipe ↗

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