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.
