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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
View Full Recipe at Chef Tom Cooks !
