Cutlet Prague

Ingredients
800 g of veal rump, topside or apple
4 slices of ham
4 eggs
4 tbsp milk
frying fat
salt
pepper
flour
Method
Cleaned and cut into slices meat is cut slightly top, add salt, add some flour and quickly fry in hot fat, then removed in a heated plate. Beaten eggs with milk, chopped ham, a pinch of salt and pepper a mix that is fried in fat from schnitzel while tight eggs withdrawn from the fire and is distributed on schnitzel.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
22 Jan 2008
Source
"La Minutes" Sofia Smolnitska, 1988