4 2oz Veal Leg Slices
½ cup Bread Crumbs
¼ cup grated Romano Cheese
1/8 teaspoon pepper
Tablespoon Powered Garlic
Pinch of Dried Mint
Tablespoon Chopped fresh or Dried Parsley
½ Cup Flour
2 Eggs Beaten , with a pinch of Salt added
1 Cup Olive Oil
In a shallow wide bowl or pie plate, combine bread crumbs, cheese and seasoning. Dip veal into flour , then into beaten egg, then into bread crumbs, coating well on both sides.
Heat oil in a large heavy skillet. Saute cutlets for about 1 to 2+ minutes each side, or until done and golden brown.