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1 lb veal cutlets
2 tsp parsley flakes
1/4 tsp salt
1/8 tsp pepper
2 eggs beaten
1 c bread crumbs
4 tbsp corn oil
2 tbsp butter or margarine
1 avocado, sliced
2 med. tomatoes, sliced
1/2 c hollandaise sauce

Trim fat from veal cutlets; pound cutlets until 1/4 inch thick. Mix parsley, salt, pepper and eggs in shallow bowl. Immerse veal in egg mixture; coat with bread crumbs. Heat 2 tbsp oil and 1 tbsp butter in large frying pan over medium heat until bubbly. Saute breadad cutlets in oil mixture on both sides until brown and crisp, adding remaining butter and oil as needed. Place cutlets on cookie sheet; do not crowd. Place avocado slices in center of each cutlet; top avocado with tomato slices. Spoon hollandaise sauce over top. Broil under medium-hot heat for several minutes or until sauce is lightly browned and all ingredients are heated through. Yield: 4 servings.