1. first coat 2 layers of cling film with a little oil. Place the cutlets between them and beat them very thinly with a flattening iron (without knobs). Remove the foil and season the cutlets with salt and pepper. 2.
Mix the eggs with a fork on a plate. Fold in the whipped cream. Sprinkle the sifted flour and breadcrumbs separately on flat plates.
Turn the cutlets briefly in the flour on the other side. Gently tap off any flour that does not adhere. Pull the cutlets from both sides through the egg and drain lightly. Then press both sides into the breadcrumbs. Gently tap off excess breadcrumbs. 4.
Heat the clarified butter in a frying pan. Fry the cutlets in it over medium heat for about 3 minutes on each side until golden. Drain briefly on kitchen paper. Garnish with lemon slices, anchovy rings and parsley. (on your photo below) : Chili breading Mix 50 g light sesame seeds, liter small, seeded, finely diced chili pepper and liter tbsp chopped cilantro greens into the bread crumbs.
Pretzel breading
Fry 2 finely diced shallots in 40 g butter until golden. Mix with liter tbsp chopped parsley and liter tsp garlic salt and cool. Add 150 g of coarsely grated stale pretzels. Bread the meat with it.
Plate 8 veal fillet slices (a 80 g), season with salt and pepper and turn them in 50 g flour on the other side. 3 eggs with 140 g freshly grated Parmesan cheese
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