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About this recipe

Ingredients

• 🥩 4 veal cutlets (about 150g each)
• 🧂 Salt and pepper, to taste
• 🌾 100g all-purpose flour gluten
• 🥚 2 eggs egg
• 🍞 150g breadcrumbs
• 🛢️ Vegetable oil or clarified butter, for frying dairy
• 🍋 Lemon wedges, for serving
• For the fries
• 🥔 4 large potatoes
• 🛢️ Vegetable oil, for frying
• 🧂 Salt, to taste

Preparation

• 1 🔨 Gently pound the veal cutlets to about 4mm thickness. Season both sides with salt and pepper.
• 2 🥣 Set up three shallow bowls one with flour, one with beaten eggs, and one with breadcrumbs.
• 3 ✋ Dredge each cutlet first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Press lightly so the crumbs stick.
• 4 🔥 Heat enough oil or clarified butter in a large pan. Fry the schnitzels one at a time until golden and crispy (about 2–3 minutes per side).
• 5 🧻 Drain on paper towels.
• 6 🥔 Peel and cut the potatoes into thin strips. Soak in cold water for 30 minutes, then dry well.
• 7 🌡 Heat oil to 170°C (340°F). Fry the potatoes until golden and crispy. Drain and season immediately with salt.
• 8 🍽 Serve schnitzels hot with fries and lemon wedges.

Timing details

Nutrition

Estimated values per serving.

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