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🍽️ Crispy Veal Cutlets with Fresh Basil

357 kcal · 30 min · 4 servings

Ingredients

• 500 g thin veal schnitzel (4 thin veal schnitzel)
• salt
• pepper
• 2 eggs
• 40 g wheat flour Type 1050
• 80 g whole grain breadcrumbs
• 3 sprigs basil
• 50 ml olive oil

Instructions

1. 1. Pound the veal cutlets flat with a meat mallet until they are thin.
2. 2. Season the cutlets generously with salt and pepper on both sides.
3. 3. Loosely beat the eggs in a shallow bowl with a fork.
4. 4. Place the flour in a separate shallow bowl.
5. 5. Spread the breadcrumbs on a third plate.
6. 6. Rinse the basil leaves under running water.
7. 7. Shake the basil dry to remove excess water.
8. 8. Finely chop the basil leaves.
9. 9. Dredge each cutlet first in the flour.
10. 10. Dip the floured cutlet completely into the beaten eggs.
11. 11. Sprinkle the chopped basil leaves evenly over the egg-coated side of the cutlet.
12. 12. Press the basil leaves down slightly so they stick.
13. 13. Turn the cutlet and press the other side into the breadcrumbs.
14. 14. Press the breadcrumbs firmly to create an even crust.
15. 15. Heat the oil in a large frying pan.
16. 16. Place the breaded cutlets into the hot pan.
17. 17. Fry the cutlets until golden brown over low to medium heat.
18. 18. Cook the cutlets evenly on each side.

Nutrition per serving

• kcal: 357
• Protein: 32 g · Fett/Fat: 15 g · Carbs: 22 g