Not-Quite Veal Picatta – Serves 4 to 6
2 lb. veal cutlets 1 cup chicken broth 2 eggs 2 Tbsp water
1 Tbsp lemon juice bread crumbs cooking oil
Pound veal cutlets so they are thin.
Combine water and eggs.
Dip cutlets in egg mixture and then in bread crumbs -- both sides.
Brown cutlets in skillet in oil untill golden brown.
Add chicken broth and lemon juice.
Cover and simmer for 15 minutes. Serve with pasta or rice.