Veal Milanese with Eggplant and Onions
Marc Meyer was inspired by the delectable Wiener schnitzel—veal cutlets dipped in flour, egg and bread crumbs, then pan-fried—that he ate as a child in Germany, where his family lived briefly. To make the crust even better, he adds fresh sage and Parmesan to the bread crumbs. More Veal Recipes
October 2005