ingredients

4 beautiful thin cutlets, in the walnut (about 150 g each)
6 tbsp. to s. of flour
1 egg 1 yellow
1 small yellow lemon
Clarified butter (or peanut oil or grape seed oil)
Grilled pepper

For homemade bread crumbs:
5-6 slices of stale and grilled bread (and / or rusks, grissini ...)
1-2 tbsp. to s. of hazelnut powder
1-2 tbsp. to s. freshly grated Parmesan cheese
1 branch of thyme
A few sprigs of chives
Some basil leaves
Some flat parsley leaves

Steps

Step 1

1) If your cutlets are not thin enough, place them between 2 sheets of cling film (or parchment paper) and, with a tenderizer or the rolling pin, flatten them evenly: your cutlets will be very tender and crispy. .

2) Prepare the bread crumbs: mix together all the ingredients, very finely.

2nd step

1) Arrange the flour, bread crumbs and beaten eggs (with a pinch of salt and pepper) in 3 large soup plates.

2) Pass the cutlets in the flour on both sides. Tap them to remove the excess.

3) Then in the beaten egg to paste the breadcrumbs.

4) And in breadcrumbs: to give them flavor and make them crispy after frying. Reserve them 15 min cool: to fix the breadcrumbs, which will hold better when cooked. If you do not fry your cutlets right away, shoot them separately and keep refrigerated.

Step 3

1) In a skillet over medium heat, heat 2-3 tbsp. to s. clarified butter. Cook and brown the cutlets: 4-5 min on each side. Adjust the firepower: too strong, you risk burning the breadcrumbs without cooking the meat, but too weak, the cutlets will not be seized.

2) Drain the cutlets on paper towels and serve immediately, with lemon wedges, that your guests will press - or not! Join the tasting of grilled artichoke hearts, candied tomatoes and caper tails, as in Italy!

tips

With stale bread and grilled (with crust), a leftover crackers, crackers or grissini ... but also cornflakes: just mix!
Perfume with herbs (parsley, chives, thyme, oregano ...), spices (cumin, sesame ...), dried fruits (hazelnut powder, almond, coconut), grated parmesan cheese.
And bread all: meat, fish & shellfish, tomatoes, eggplant & zucchini, small goats & camembert slices ... Sprinkle with pies and gratins.
For a sweet bread crumbs: mix speculoos, gingerbread and shortbread.
Keep your bread crumbs in tightly closed jars.