Ingredients: Chuletón de ternera lechal , eggs, breadcrumbs, butter, olive oil
Make the Chuletón de ternera lechal a little thinner by beating the pieces of meat between cling film.
Next, break the eggs into a shallow dish and lightly beat them together with some salt and freshly milled black pepper. Tip the breadcrumbs on to a large plate and season with salt and freshly milled black pepper, on to another plate. Dip each Chuletón de ternera lechal into the beaten egg and then into the breadcrumbs. Heat half the butter and oil in the frying pan and, when sizzling hot, the veal. Cook for 3-4 minutes on each side or till crisp and golden brown. Served with a Sassella 2015 Valtellina Superiore from the Mamete Prevostini winery.
Calle Venda des Poble, 8. Santa Gertrudis. Ibiza.
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