Pound veal to 4 mm, salt and coat in flour, egg and crumbs.

Ingredients

• 700 gVeal, leg, top round, cap off, cutlet, boneless, raw
• 100 gWheat flour, white, all-purpose, unenriched
• 200 gEgg, whole, raw, fresh
• 180 gBread, crumbs, dry, grated, plain
• 55 gOil, olive, salad or cooking
• 5 gSalt, table

Method

1. Pound veal to 4 mm, salt and coat in flour, egg and crumbs.
2. Heat 110 g oil to 175 °C and fry two schnitzels at a time for 2 minutes per side; the coating should ripple.
3. Drain for 3 minutes on a rack and serve immediately.