Beef
1 cup plain bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon parley flakes
2 eggs beaten salted&pepper
500 g veal cutlets
vegetable oil
May be eaten as is with risotto or baked potato as a side dish.
If you like you can put sauce on them with hot peppers and mushrooms and onions, and serve on a foccaccia bun.
On a large dinner plate, combine bread crumbs with cheese, salt, pepper and parsley.
On another large dinner plate, beat 2 eggs and add salt and pepper to taste.
Wash and drain cutlets. Dip cutlets in eggs to cover and then in the bread crumbs. In a large skillet, heat oil to hot on medium-high heat. Place cutlets in hot oil and fry until one side golden-brown then turn and do same for other side. When done place cutlet on paper towel to soak up excess oil.