Classic breaded and fried veal cutlet.
Thin veal cutlets coated in flour, egg, and breadcrumbs, then fried until golden and crispy. Served with lemon wedges.
Serves 4
Dredge veal in flour, dip in egg, then coat in breadcrumbs.
Fry in hot oil for 3-4 minutes per side until golden.
Drain on paper towels and serve with lemon wedges.
Pound cutlets very thin for even cooking.
Use pork instead of veal for a budget version.
Best eaten fresh. Reheat in oven at 180C for 10 minutes.
Per serving (250g / 8.8 oz) · 4 servings total
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