1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cups plain dry bread crumbs
4 thinly pounded veal cutlets, about 4 ounces each
Salt and freshly ground white pepper
Canola oil, for frying
Lingonberry preserves for serving
1. Put the flour, eggs and bread crumbs into 3 shallow bowls.
Season the veal with salt and white pepper. Dredge the cutlets
in the flour, then dip in the egg and coat with the bread crumbs;
press to help the crumbs adhere. Wolfgang Ban
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