An Italian favourite that's so easy to do and very delicious. Use pork or turkey if you don't eat veal, and serve with spaghetti pomodoro or rosemary potatoes.
Mix the garlic and herbs in a large bowl with the breadcrumbs. Spread on a large shallow plate. Place the flour on another large flat plate and season with salt and freshly ground black pepper. Lightly beat the eggs on another large plate. First coat the veal with the flour, egg and finally the breadcrumbs, pressing the breadcrumbs well onto the meat. Heat the oil in a large frying pan and add the veal. Cook for 5-8 minutes on each side. Serve the cutlets with lemon slices and spaghetti pomodoro.
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