Viennese-Style Quebec veal cutlets

• 2 Quebec Veal cutlets, 115 g (4 oz) each
• 60 ml (1/4 cup) flour
• 1 beaten egg with 15 ml (1 tbsp) milk
• 60 ml (1/4 cup) breadcrumbs
• Butter and oil

• Roll cutlets in the flour, then dip cutlets in egg mixture and finish by coating cutlets with breadcrumbs.
• Heat oil and butter in a frying pan.
• Quickly brown the cutlets on both sides.
• Serve with sauerkraut and potato salad

*Veal cutlets can be served milanese style by adding parmesan cheese to your breadcrumbs and topping cutlets with tomato sauce and cheese and baking in the oven. Serve with pasta and a side of seasonal vegetables. 

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Source of the recipe : Alain Fortier, chef and training consultant for Quebec Milk-Fed Veal.