ReceptnaptárBreaded (Panéed) Veal Cutlet
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Ingredients
Method
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- Pound the veal slices evenly between two layers of cling film with a meat mallet to about 0.5 cm thick.
- Season both sides with salt.
- Set up three plates: flour, beaten eggs, and breadcrumbs.
- Coat each slice first in flour (tapping off the excess), then in egg, then in breadcrumbs, pressing gently.
- Heat oil or lard in a large pan over medium-high heat until a breadcrumb dropped in sizzles immediately (about 170-175°C).
- Fry the slices for 2-3 minutes per side, until golden-brown but still juicy inside.
- Drain on paper towel.
- Serve immediately, hot, with parsley potatoes or a mixed salad.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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