Thinly pound the veal cutlets, season with salt and pepper and coat in flour.
Mix the eggs with parmesan and parsley and pull the floured escalopes through this mixture.
Heat plenty of oil in a frying pan and fry the cutlets on both sides until golden brown.
Drain on paper towels and serve.
Preparation Tip:
COOKING TIME: 7-10 minutes RECOMMENDATION: Spaghetti with tomato sauce
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