Easy

Breadcrumbs

Pepper

Salt

Sunflower oil

tablespoons

Veal

steak

Egg (yellow)

unit

Flour

Escalope Viennoise

<h5>10 min</h5><p>Finish the cutlets: remove everything that is not flesh, dry them with a paper towel, season each side with pepper and salt.</p>

<h5>3 min</h5><p>Make a very small slit in the sides of each cutlet, this is done to prevent the cutlet from contracting, curling, during cooking.</p>

<h5>5 min</h5><p>Golden each side with egg yolk.</p>

<h5>5 min</h5><p>Dust each side with flour, then coat again with egg yolk.</p>

<h5>10 min</h5><p>Sprinkle with breadcrumbs, lightly shake off excess.</p><p>Do this for all cutlets.</p>

<h5>2 min</h5><p>In a large skillet over high heat, pour 6 tablespoons of oil. When it smokes slightly (it's nice and hot), place the cutlets.</p><p>Cook for a minute or two on the first side.</p>

<h5>2 min</h5><p>Turn the cutlets over (use tongs if possible) and cook the other side for 1 minute or 2.</p>

<h5>3 min</h5><p>Serve immediately, traditionally garnished with a slice of lemon and some parsley.</p>

Easy

80 min

Meat

Main course

Servings

4

Nutrition

/ per serving

Directions

Step #1

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