Ingredients:
4 veal cutlet
1 egg
4 tbsp. flour
4 tbsp. bread-crumbs
4 drops lemon juice
Salt
Frying oil

Preparation and serving:
Hammer the cutlets until it's 4 mm. thick, then flavour with salt. Coat gently in order: flour, beated up egg, bread - crumbs. Do not press, because then the coat gets to thick. Heat the frying oil in a pan and fry the cutlets until goldbrown, then turn on the ither side. The tipical side dish is potato salad and a lemon slice for garnish.

Variants:
Often pork cutlets are used instead of veal. Another variant is fried potatoes, rice or green salad instead of potato salad. In the past was used lard instead of frying oil.

Photo author: Коbако
License: Creative Commons Attribution ShareAlike 2.5 License

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