Sliced veal
A succulent cutlet, with a crunchy coating, also for celiac guests? You can, with our recipe, but - above all - with Gusto al Volo gluten free breadings.
Method
Passare le fette di vitello nell’uovo sbattuto e, quindi, nella Panatura Milanese. In una padella ampia dai bordi alti, scaldare abbondante olio. Adagiare le fettine impanate e cuocere fino a perfetta doratura. Asciugare l’olio in eccesso con carta da cucina e servire ben calde.
Suggestions
Accompagnare la cotoletta con un’insalata di rucola condita con olio, succo di limone, sale e pepe nero.
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