for 4 person

For the crumb coating

4	veal steaks (e.g. leg, Natura Veal, each approx. 150 g), pounded flat by the butcher
¾ tsp	salt
a little	white flour
1	egg, beaten
100 g	breadcrumbs

To fry

6 tbsp	clarified butter
1	organic lemon, cut into wedges

How it's done

Preheat the oven

Preheat the oven to 60°C, warm the platter and plates.

For the crumb coating

Salt the steaks. Empty the flour and breadcrumbs into two separate shallow dishes and the egg into a deep dish. In batches, coat the steaks in the flour, shake off the excess, then dip both sides in the egg. Coat the schnitzel in the breadcrumbs, pressing firmly on the crumb coating.

To fry

Heat the clarified butter in a frying pan. Reduce the heat, fry 2 schnitzel over a medium heat for approx. 2 mins. on each side until golden. Remove from the pan, drain on kitchen paper, keep warm in the oven with the door slightly ajar. Fry the remaining schnitzel in the same way. Serve with the lemon wedges.

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