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Veal schnitzel

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Product description

Today's suggestion is a veal schnitzel with roasted parsley potatoes.
Something for young and old!

For the parsley potatoes:

  1. Bring a pan of salted water to a boil.
  2. Cook the potatoes previously cut into quarters for about 30 minutes and drain.
  3. Melt a piece of butter in the same pan, add the potatoes, sauté until golden and sprinkle with chopped parsley.

For the veal paillards:

  1. Brown the veal schnitzel on both sides in a frying pan with some butter.
  2. Once golden, lower the temperature and cook for a few more minutes depending on the thickness of the cutlet.

Decorate each escalope with a lemon slice.

Enjoy your meal :)

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