Breaded Veal Cutlets

Ingredients:

• 4 veal scaloppini (cutlets), about 150 g (5 oz.) each
• Salt and pepper
• 80 g flour
• 1 or 2 eggs
• 1 tbsp. milk
• 1 tsp. oil
• 80 g bread crumbs
• 200 g oil for frying

Preparation:

Make incisions along the edge of the meat, beat it soft, salt it.

Breading: dip in the flour on both sides, then turn in beaten egg, and immerse in the breadcrumbs.

Frying: fry in the hot oil for about 2 minutes each side, until golden brown, or deep-fry in a fryer.

Story:

Always use a flat mallet to beat the meat; a ribbed surface damages the meat's structure, causing it to lose moisture while cooking. After frying, put the cutlets in a preheated oven for about a minute. Serve with a slice of lemon and potato salad, or with parsley potatoes and lingonberry (if you can't find lingonberry you could use cranberry) preserve.

Submitted by: Mariola Lewicka