How to make
Cut the meat into schnitzels, which are about 0.4″ (1 cm) thick.
Pound them lightly with a wooden mallet on both sides, then season them with salt and sprinkle them with black pepper.
Roll them in flour, then in semolina and leave them for about 10 minutes.
Meanwhile, beat the eggs and season them with a pinch of salt.
Heat the oil. Dip the schnitzels on both sides in the eggs and then in the breadcrumbs.
Put them in the heated fat and fry them for 4-5 minutes on each side.
Remove the finished schnitzels and put a thin slice of butter on each one.
Serve with potato salad and a slice of lemon.
The Veal Schnitzel Holstein is very tasty.
