Viennese cutlets
Ingredients
Instructions
- 4 thin veal cutlets
- 60 g Breadcrumbs
- 60 g Flour
- 2 eggs
- 1 tbsp. milk
- 1 tbsp. tablespoons Oil
- 10 g Butter
- 1 Lemon
- Salt
- Pepper
- In a deep plate, whisk the eggs into an omelette with the milk, salt and pepper. Place the flour on one plate, and the breadcrumbs on another.
- Pass each cutlet successively in the flour, then the eggs and finally the breadcrumbs.
- Heat the butter and oil in a frying pan then brown the cutlets on each side. Lower the heat and continue cooking for about 5 minutes. Decorate with 1 slice of lemon and serve.
Tip: serve with peas.
Viennese cutlets
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