INGREDIENTS
·
4 thin veal or turkey cutlets
·
10 rusks
·
20 g flour
·
1 egg
·
1 lemon
1.
On a cutting board, crush the rusks into small pieces. Place a clean tea
towel on top then, using a rolling pin, crush to crumble the rusks. Arrange the
crumbs in a deep plate.
2.
In a small bowl, break and beat the egg.
3.
On a plate, sprinkle with flour to cover the surface evenly.
4.
Take a cutlet, place it in the flour and then turn it over to cover it
completely with flour.
5.
Then incorporate it into the egg so that both sides are well brushed.
Then, place the escalope on the rusk crumbs to make the breadcrumbs. Place your
palm on the cutlet then press down to make sure the breadcrumbs hold well. Turn
the schnitzel over and repeat the operation.
6.
Repeat the process for the remaining 3 cutlets.
7.
In a pan, add a drizzle of olive oil and heat over high heat.
8.
Once the pan is hot, stir in the cutlets and cook for a few minutes on
each side.
9.
Add salt and pepper.
10. Cut a few lemon slices.
11. Serve hot with a squeeze of
lemon juice.
Enjoy year meal
