Step 1: You will need
- 2 veal cutlets
- 2 eggs
- 200 ml vegetable oil
- 50 g unsalted butter
- Half a lemon, sliced
- 150 g breadcrumbs
- 100 g plain flour
- 1 frying pan
- 1 meat tenderiser or a heavy knife
- 1 small mixing bowl
- 2 plates
- 1 fork
Step 2: Tenderise the veal
Pound the cutlets to a uniform thickness of about 3mm.
Step 3: Prepare the eggs
Beat the eggs well and add a pinch of salt and pepper.
Step 4: Prepare the flour
Spread the flour out on a plate.
Step 5: Prepare the breadcrumbs
Spread the breadcrumbs on a different plate than the flour.
Step 6: Prepare the cutlets
Now it's time to get our cutlets dressed up. Firstly, we need to dip them in the flour and shake off any excess.
Step 7: Coat in egg
Dip the veal into to egg and give it a thorough coating.
Step 8: Coat in breadcrumbs
Finally, coat well in breadcrumbs, pressing the cutlet down to make sure it gets completely covered.
Step 9: Prepare frying pan for cutlets
Pour about 1/2 cm of oil in the pan and add a small knob of butter. Heat the oil to a moderate heat – if it starts smoking you've gone too far.
Step 10: Fry cutlets
Time to put the cutlets in the frying pan. You need to cook the cutlets for about one minute on each side until golden brown.
Step 11: Garnish
Place the slices of lemon on top of the veal.
Step 12: Serve
Serve with steamed new potatoes or other steamed vegetables and a lemony coleslaw. Serve and enjoy!