Serves: 6
Total Calories: 234

6 veal cutlet , (3/8 inch thick)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, slightly beaten
1 tablespoon milk
1 to 1 1/2 cup unseasoned dry bread crumbs
6 tablespoons oils

1. Place 1 veal cutlet between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound cutlet with flat side of meat mallet or rolling pin until about 1/8 inch thick remove wrap. Repeat with remaining cutlets.

2. In small bowl, combine flour, salt and pepper mix well. In another small bowl, combine egg and milk blend well. Coat each cutlet with seasoned flour dip in egg mixture. Coat with crumbs.*

3. In large skillet, heat 3 tablespoons of the oil over medium-high heat until hot. Cook 3 cutlets at a time for 5 to 7 minutes or until golden brown on both sides. Repeat with remaining 3 tablespoons oil and remaining 3 cutlets. Serve immediately.

TIP:*To make ahead, prepare to this point. Cover refrigerate up to 3 hours before cooking.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 390 * Calories from Fat: 180 * % Daily Value: Total Fat: 20 g 31% * Saturated Fat: 4 g 20% * Cholesterol: 165 mg 55% * Sodium: 480 mg 20% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 1 g 3% * Sugars: 2 g * Protein: 31 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 8% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 4 Very Lean Meat, 3 Fat or 1 1/2 Carbohydrate, 4 Very Lean Meat, 3 Fat

Nutritional Facts:

Serves: 6
Total Calories: 234
Calories from Fat: 154

More Recipes from the Cook'n with Pillsbury Cookbook:
Asian Sauce
Baked Chimichangas with Shredded Beef
Basic Meatballs
Bearnise Sauce
Beef Fondue
Beef Stroganoff with Parsley Noodles
Beef and Bean Burritos
Beef with Chili Rub and Sour Cream
Beefeater's Pepper-Crusted Roast
Beefy Turnovers
Blackened Sirloin with Southwestern Butter
Braised Brisket of Beef
Breaded Veal Cutlets
Broiled Mongolian Style Steak
Brown Sauce
Chili-Basil Grilled Flank Steak
Classic Beef Fajitas
Cook's Note: Carving a Rib Roast
Cook's Note: Checking for Doneness
Cook's Note: Freezing Meat
Cook's Note: Gravy Tip
Cook's Note: Grilling Steak
Cook's Note: Lighten Up
Cook's Note: Marinate for Flavor and Tenderness
Cook's Note: Rare Steak or Roast is Okay
Cook's Note: Rest the Roast
Cook's Note: Slicing a Roast
Cook's Note: Well Done is Done Well
Country Short Ribs
Family Favorite Grilled Steak
Five Popular Steaks
French Dip Sandwiches
German Wiener Schnitzel
Grilled Blue Cheese Steak
Grilled Italian Steak and Vegetable Sandwiches
Grilled Steak with Charred Sweet Onions
Grilled T-bone Steaks with Red Hot Sauce
Hoedown BBQ Chunk Roast
Italian Classic Lasagna
Italian Spaghetti with Meat Sauce
Lazy Day Overnight Lasagna
Liver, Bacon and Onions
Main Dish Spanish Rice
Marinated Rolled Rib Roast
Marinated Steaks
Mom's Skillet Goulash
New England Boiled Dinner
Pan Gravy
Pan-Broiled Steak Smothered in Mushrooms
Paprika Beef
Parmesan Chicken-Fried Steak
Parsley-Potato Topped Oven Swiss Steak
Pepper Corned Beef Hash
Pepper Steak
Pepper Steaks with Blackberry Glaze
Philly Beef Steak Sandwiches
Porterhouse Steaks with Grilled Vegetables
Pot Roast and Gravy
Quick Hungarian Goulash
Roasted Beef Tenderloin
Scandinavian Meatballs
Sloppy Joes
Sour Cream Horseradish Sauce
Southwest Steak Kabobs
Soy Sauce Marinade
Standing Beef Roast
Steak Neapolitan
Stuffed Green Peppers
Sweet and Zesty Barbecue Sauce
Swiss Steak
Tangy Barbecued Beef Sandwiches
Tater Nugget Hot Dish
Timetable for Broiling Steak
Timetable for Grilling Steak
Timetable for Roasting Veal
Traditional Meat Loaf
Veal Parmigiana with Vermicelli
Veal Scaloppine with Marsala Sauce
Yorkshire Pudding