Ingredients
4 veal cutlets
lemon juice
salt
all-purpose flour
1 egg
3 Tbsp. water
fine dry breadcrumbs
butter or vegetable oil
4 lemon slices
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Flatten and tenderize — schnitzel, chicken paillard, veal cutlet
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
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Flatten and tenderize — schnitzel, chicken paillard, veal cutlet
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
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Pound cutlets lightly; trim meat as needed. Clip or slash edges to prevent curling during cooking. Sprinkle each cutlet lightly with lemon juice and salt; coat with flour. In a small shallow bowl, beat together egg and water. Dip cutlets in egg mixture; coat with breadcrumbs. Melt butter in a medium skillet. Fry cutlets in butter until golden brown. Garnish with lemon slices.