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Ingredientes

  • Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide)
  • Kosher salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 2 tablespoons German hot mustard
  • 3 eggs
  • 2 cups plain dried breadcrumbs
  • 1/2 cup canola oil
  • 1/2 cup unsalted butter
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 1 lemon, cut into wedges
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