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| BREADED VEAL CUTLET (WIENER SCHNITZEL)
4 slices of veal cutlet
Salt and pepper
1/2 cup of butter
1 tablespoon of flour
1 egg, beaten
1/2 cup of bread crumbs
Pound the cutlets until very thin. Season with salt and pepper to taste. Melt butter in frying pan over low heat. Dip the cutlets first in flour, then in egg and finally in bread crumbs. Sauté 2 minutes on each side until brown. Serve with lemon slices, rolled anchovies and capers. |
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