Preparation
- Salt and pepper the veal cutlets.
- Turn them first in flour, then in beaten egg and finally in LEIMER Breadcrumbs.
- Fry in plenty of clarified butter at medium temperature on both sides until golden brown. Slightly move the pan backwards and forwards to let the fat slosh over the cutlets so that the breading rises airily like a soufflé.
- Garnish with lemon slices and serve with potato or mixed salad.
