This recipe is for a breaded veal cutlet - and because it is cooked bone in, the meat stays wonderfully juicy and the outer edges of the cutlet are lovely and crisp, as well as slightly sweet. Perfect with big fat chips!
- 4 x veal cutlets, bone in
- 2 whole eggs
- 100g breadcrumbs, fresh, seasoned with salt and pepper
- Butter to fry
- Lemon wedges to serve
Remove any visible fat from the cutlets.
Whisk the eggs and place into a shallow dish.
Spread the breadcrumbs in a shallow dish.
Dip the cutlets first into the eggs, then into the breadcrumbs.
Meanwhile, melt the butter. Once bubbling, add the cutlets and fry on either side for 2-3 minutes until golden brown. Serve immediately.