Veal Schnitzel with Basil

Ingredients

• 500 g thin veal cutlets (4 thin veal cutlets)
• Salt
• Pepper
• 2 Eggs
• 40 g wheat flour type 1050
• 80 g whole‑grain breadcrumbs
• 3 stems basil
• 50 ml olive oil

Instructions

1. 1.

   Flatten or lightly pound the cutlets, season both sides with salt and pepper.

2. 2.

   Whisk the eggs in a shallow dish. Place the flour in another dish. Spread the breadcrumbs on a third dish. Wash the basil, shake dry, and finely chop it. First coat each cutlet in flour, then dip in egg, sprinkle both sides with basil, and finally coat with breadcrumbs.