This week’s recipe comes from
APT
(A manageable recipe for everyone from
APT’s Executive chef Primus Perchtold).
Ingredients
• 4 veal cutlets, 6 oz / 180g each
• 2 eggs
• 1 cup / 220 grams bread crumbs
• ½ cup / 110 g flour
• Salt and freshly ground pepper
• Vegetable oil for frying
Garnish
• 4 lemon slices
• Chive sprigs
Season the veal cutlets with salt and pepper.
Dip first in flour, then in egg wash, and finally
in breadcrumbs. Press bread crumbs lightly
on the meat. Deep-fry in fresh vegetable oil
until golden brown. Place on paper towels
to drain. Serve with parsley potatoes and
lettuce. Decorate with the lemon slices and
chives to garnish.
Subscribe Now!
to top