Parisian Schnitzel - euromeal.com

Heat up the fat in a pan.

Cut the fill it into slices.

Flip the meat to avoid destroying fibers.

Cover the meat with plastic wrap.

Prepare the meat by seasoning with salt and pepper.

Dredge the seasoned slices in flour on both sides.

Dip the floured slices into eggs.

Place the fill it into the hot pan and bake it on both sides until golden yellow.

Equipment Needed

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