Parisian Cutlet of Veal

Wash and dry the cutlets.

Lightly pat and cut at the edge, salt.

In a deep dish, whisk eggs with a little oil.

Place the cutlets on both sides first in a plate or container with flour, pull through the egg mixture and fry in hot oil until golden brown.

Drain the finished cutlets briefly on paper towels and serve with any garnish.

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