- 70 slices of sandwich bread
- 1 bunch of mixed fresh herbs (parsley, oregano or thyme)
- 10 veal cutlet or loin, weighing approximately 250 g
- 10 eggs
- pepper and salt
- 1500 g Potato Dippers
Process the bread in a food processor with the herbs until finely powdered.
Dry the meat and beat with a meat pounder.
In a bowl beat the eggs and season with pepper and salt.
Dip the cutlet in the egg mixture then in the breadcrumbs.
Deep fry in plenty of hot oil. When cooked, drain on kitchen paper and add salt to taste.
Fry the Potato Dippers ± 3:00 minutes at 175°C.
Serve the crunchy fried veal with the Potato Dippers.
Tip: Tastes great with green vegetables like asparagus, broccoli, green beans or a mixed green salad.