Ingredients
4 (1/4 inch) thick veal cutlets or steak
4 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/2 Cup bread
1 egg. beaten
2 Tbsp. milk
4 slices lemon
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Flatten and tenderize — schnitzel, chicken paillard, veal cutlet
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cut meat into serving pieces; pound until very thin. Mix flour, salt and pepper; dredge meat in flour. Stir egg and milk together. Dip meat in egg mixture, then in bread crumbs. Brown on both sides; put a slice of lemon on each piece of meat and cover, cooking slowly for 15 minutes.