domenica 14 febbraio 2010


- 4 veal cutlets
-100 grs flour (about 4 oz)
-1 1/2 cups breadcrumbs
-2 eggs beaten
-salt, to taste
-200 grs butter (about 8 oz)

Pound cutlets into a 1/2 cm thick, to tenderise.
Season with salt.
Coat with flour, then dip into egg and finally coat with breadcrumbs.
Melt butter into pan, brown slightly, add cutlets and allow to brown well on both sides.

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