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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.


  • 4 x 100g veal escalopes

  • 1 garlic clove, peeled and finely chopped

  • 5ml /1 teaspoon dried oregano

  • 24 basil leaves, finely chopped

  • 6 fresh sprigs rosemary, tough stalks discarded and finely chopped

  • 25g /1oz fresh mint, finely chopped

  • 100g /4oz dried breadcrumbs

  • 25g / 1oz plain flour

  • Salt and freshly ground black

  • 4 eggs, size medium

  • Vegetable oil to shallow-fry

  • 2 lemons, sliced


  • 1.

    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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