600 g of veal ham or lean pork without fat
4 tbsp flour
4 tbsp semolina
4 tbsp breadcrumbs
40 g butter
The meat is cut into slices that are lightly crushed on both sides, add salt with a pinch of salt, scatter with pepper, rolled in flour and then in semolina. Leave to soften, dip in beaten egg, then in bread crumbs and fry in very hot oil. Schnitzel is removed in a warm dish and put them on thin flakes of the butter.