Veal cotoletta  😍🤩

Schnitzel with perfect breading. Simple, tender, tasty. The meat cutlet is a second among the most loved and prepared, but often the breading comes off, making it not very crunchy and ugly to see, today I explain how to get a perfect meat cutlet, dry, tender and with a crispy breading that does not come off during cooking, the trick is very simple, just do not flour the meat, Try it and you will see that beautiful cutlet. 😉 

To prepare a good cutlet choose a tender beef or veal all cuts of meat from the beef thigh, very tender cuts and perfect for this preparation. You can replace beef with pork or chicken also. Veal cutlets are a classic recipe of Italian cuisine, slices of veal or beef breaded and fried in a pan ... Irresistible! A delicious goodness crunchy and golden outside, soft inside, super tasty!

Ingredients

4 slices Beef

2 Eggs

Breadcrumbs

Peanut or olive oil

Salt

Pepper

Preparation

Beat the eggs with ground pepper (I add 1 tablespoon of grated Parmesan.) Pass one at a time the slices of meat in the egg on both sides and then in the breadcrumbs that you will adhere well on both sides, proceed in the same way for the other slices (if you want a thicker and crunchy breading you can do a double breading by passing the already breaded slices again in the egg and breadcrumbs). Baking in the oven: Turn on the oven at 180 °C cover a baking sheet with baking paper and place the breaded slices of meat, drizzle with a drizzle of extra virgin olive oil, bake for 15/25 minutes, they must brown. Cooking in a pan: Heat peanut or olive oil well in a large pan, as soon as the oil is hot, fry the meat cutlets a few at a time and brown them on both sides, put to dry on paper for frying. Serve immediately! The meat cutlet is ready to be enjoyed... Enjoy your meal!