- 6 oz.
Colonna Roasted Garlic Seasoned Bread Crumbs
- 6 boneless
chicken/veal cutlets or fish fillets
- 2 eggs,
beaten
- 1/8 cup
milk
- 3/4 cup
flour
- 5 oz.
of Colonna Imported Olive Oil
Pour Colonna
Roasted Garlic Seasoned Bread Crumbs in a bowl. Combine
beaten eggs and milk in another bowl. Place 3/4 cup of flour
in another bowl. Coat cutlets/fillets in flour. Dip in egg/milk
mixture, then into Colonna Roasted Garlic Bread Crumbs,
coating evenly. Heat Colonna Imported Olive Oil in a large
skillet over medium heat until hot. Add coated cutlets/fillets.
Cook 5 to 7 minutes or until golden brown, turning once.
Serve hot or cold.
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