Thinly plate the cutlets between a freezer bag, season with salt and pepper. Turn first in flour, then in beaten egg and the breadcrumbs on the other side. Fry in a frying pan with enough clarified butter until golden brown on both sides.
Variations for the breading: mix 2 tbsp. chopped kitchen herbs into the breadcrumbs or mix 2 tbsp. finely chopped hazelnuts into the breadcrumbs.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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