Veal cutlets with parmesan and almond sauce

Ingredients

• 4 veal cutlets
• 2 eggs
• 8 tablespoons of almond meal, not too fine (blended almonds)
• 4 tablespoons of Parmesan cheese
• 50 g of butter
• 2 tablespoons of cooking oil, salt, and pepper from a grinder, and a little flour

Estimated preparation time: 20 minutes.

In a bowl, combine the grated Parmesan cheese and the almond flour.

In a separate bowl, whisk together the 2 eggs, season with salt and pepper.

Lightly flour both sides of the 4 veal cutlets, then dip them in the beaten egg, and finally coat them in the Parmesan and almond mixture.

Heat a non-stick pan with butter and oil.

Once the mixture begins to froth, place the cutlets in the pan and cook them over medium heat, turning them occasionally for 3 to 4 minutes per side, depending on their thickness.