Grillades Panée

Oxmoor House
6 servings


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2 eggs, beaten
1/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
6 (1/4-inch-thick) veal cutlets
2 cups cracker crumbs
Vegetable oil


Combine eggs, milk, salt, and pepper; mix well. Dredge cutlets in cracker crumbs; dip in egg mixture, and dredge again in cracker crumbs.

Deep fry in hot oil (375°) until golden brown. Drain on paper towels, and serve immediately.

Created date

February 2010