for 4 person

Potatoes

1 tbsp	olive oil
800 g	potato, cut into approx. 5 mm slices
1 tbsp	olive oil
2	garlic clove, halved
3 sprig	rosemary
¾ tsp	salt
a little	pepper

Cutlets

4	veal cutlet (each approx. 200 g), bones removed
1 tsp	salt
a little	pepper

For the crumb coating

2 tbsp	white flour
60 g	breadcrumbs
1	egg, beaten

To fry

oil for frying

How it's done

Potatoes

Heat the oil in a non-stick frying pan. Briefly sauté the potatoes, cover and cook over a medium heat for approx. 15 mins. until soft, turning occasionally. Remove the lid and turn up the heat. Add the oil, garlic and rosemary, fry the potatoes for approx. 15 mins., turning frequently until golden brown, season.

Cutlets

Place the cutlets between a cut-open plastic bag, pound flat (approx. 1 cm thick). Season the meat.

For the crumb coating

Empty the flour and breadcrumbs into two separate shallow dishes, place the egg in a deep dish. Toss the meat in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.

To fry

Heat the oil in two non-stick frying pans. Fry two cutlets at a time for approx. 2½ mins. on each side. Serve the cutlets with the rosemary potatoes.

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