| |
|
What You Need:
(To Serve: 4 - 6)
|
|
|
|
8 - 10 cutlets of veal or pork
A pinch of salt
Breadcrumbs
1 egg
Oil or fat for frying
1½ - 2 tablespoons milk
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Wipe the cutlets.
|
2. Break the egg into a basin, add the milk and salt, and mix well.
|
3. Sprinkle salt on both sides of each cutlet, and beat with a rolling pin or knife handle to make the meat tender.
|
4. Dip the cutlets into the egg mixture and then into breadcrumbs, coating both sides.
|
5. Fry in hot oil or fat until crisp and golden-brown - about 3 minutes on each side.
|
6. This popular Sunday dinner dish is usually garnished with a slice of lemon, and served with green salad and saute potatoes.
|
|
|
|
|
