Cotoletta of veal

Name: Cotoletta of veal
Ingredients: 3 heaped tbsp freshly grated parmesan cheese; 8 tbsp breadcrumbs; 1 tbsp chopped parsley; ½ clove garlic, peeled and finely chopped; 4 cutlets of veal rib (ask your butcher to trim off any sinew and flatten the meat); salt and freshly ground pepper; flour for dusting; 1 egg, beaten; olive oil for frying; 1 tbsp butter; 1 lemon, cut into wedges

"These are veal cutlets on the bone dipped in egg, crumbed and then pan-fried in butter and olive oil. The secret is a little parmesan and chopped garlic in the crumb mix...."

INGREDIENTS

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3 heaped tbsp freshly grated parmesan cheese

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8 tbsp breadcrumbs

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1 tbsp chopped parsley

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½ clove garlic, peeled and finely chopped

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4 cutlets of veal rib (ask your butcher to trim off any sinew and flatten the meat)

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salt and freshly ground pepper

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flour for dusting

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1 egg, beaten

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olive oil for frying

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1 tbsp butter

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1 lemon, cut into wedges

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