Minced Veal Butter Cutlet

Peel and chop the shallot.

Put the minced veal in a bowl. Add the shallot, paprika powder, grated horseradish, salt and pepper. Mix well and then divide into 4 portions.

Place 1 portion at a time between plastic wrap and carefully roll out with a pastry roller until 2 inches thick.

Then cover the cutlets and let them rest in the refrigerator for about 30 minutes.

Then roll the cutlets first in flour, then in the beaten egg and then in breadcrumbs. Press the breadcrumbs down well.

Heat 3 tablespoons of butter and 1 tablespoon of oil in a frying pan and fry the veal butter cutlets for about 4 minutes on each side until golden brown.

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