Ingredients2 pounds veal cutlets
2 egg, beaten
1/4 cup seasoned bread crumbs
Basil, 1T fresh, finely minced or 1t dried
Parsley, 1T fresh, finely minced or 1t dried
Rosemary, 1T fresh, finely minced or 1t dried
Salt and pepper to taste
Salt and pepper to taste
4T butter
1 cup water
1T Worcestershire sauce
Directions
Preheat oven to 350F
In a shallow bowl, combine bread crumbs, basil, parsley and rosemary. Mix well, set aside.
Dip veal in egg and coat with bread crumb mixture, shaking off excess. Season with salt and pepper. Heat butter over medium heat in a nonstick skillet and brown both sides of veal. Cook veal 4-5 minutes eah side. Place veal in casserole or baking dish.
Add the water and Worcestershire sauce to the skillet, stir to pick up any browned bits on the bottom and the pour over the veal. Cover baking dish and bake for 1 1/2 hours.
Dip veal in egg and coat with bread crumb mixture, shaking off excess. Season with salt and pepper. Heat butter over medium heat in a nonstick skillet and brown both sides of veal. Cook veal 4-5 minutes eah side. Place veal in casserole or baking dish.
Add the water and Worcestershire sauce to the skillet, stir to pick up any browned bits on the bottom and the pour over the veal. Cover baking dish and bake for 1 1/2 hours.
Serves 4 to 5.
