Veal cutlets, pounded
Description
The recipe won't take much time. 1. For the cutlets, use the most tender meat from the ribs. Rinse it, cut into pieces 2–2.5 cm thick, and carefully tenderize. Attention! Don't overdo it! The purpose of using a meat mallet is to smooth out surface irregularities, not to pierce holes in the meat! 2. Beat the egg until foamy, then add salt, pepper, and other spices to it. 3. Lightly dust each cutlet on both sides with flour using a sieve. 4. Now quickly dip the meat into the egg mixture and immediately coat it with breadcrumbs. 5. Work quickly—don't let the prepared cutlets sit around. Place them right away into a skillet with very hot oil. 6. Fry the cutlets over medium heat, turning occasionally, until golden brown on both sides. 7. Cover the skillet with a lid, reduce the heat slightly, and continue cooking for another 15–20 minutes, turning the cutlets occasionally to prevent burning. 8. These cutlets are best served hot, accompanied by buckwheat porridge or salads. Serve warm.