Veal schnitzels eaten soup
Instructions
Beat the slices slightly.
Flour them, put them in beaten eggs and salted, then in breadcrumbs scuotendone over.
In a saucepan heat the clarified butter and doratevi the meat on both sides.
Then pour in the lukewarm soup pot, cover and cook over low heat until all the stock has been used up.
At this point, turn up the heat and pour in a pan large spoon of vinegar.
Do evaporate, the chops to a serving dish and serve immediately very hot.
Ingredients and dosing for 4 persons
- 500 g of veal slices
- 40 g of clarified butter
- 2 eggs
- Flour
- Breadcrumbs
- 20 cl of broth
- 1 tablespoon of wine vinegar
- Salt