Veal cutlet with Parmesan and rosemary crust

Ingredients for 2 servings:

• 2 veal chops, each at least 300 g
• 100 g breadcrumbs, preferably freshly grated
• 100 g Parmesan, freshly grated
• 1 egg(s)
• 60 g flour
• Salt and pepper from the mill
• Mustard, medium hot
• 3 rosemary sprigs, fresh, approx. 15 cm long
• 2 tbsp clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Season the meat with salt and freshly ground pepper and lightly brush with mustard. For the breading, pluck the rosemary sprigs and chop them very finely. Mix the grated Parmesan cheese with the breadcrumbs and chopped rosemary. Lightly season the breading with salt and pepper. Coat the seasoned meat in flour, egg, and breadcrumbs. Let the meat rest for 2-3 minutes, then fry in hot clarified butter for about 3-4 minutes per side until golden brown. Then let it rest in the oven at 110°C (top/bottom heat) for about 6-8 minutes. Serve with fried potatoes and salad.