Thinly pound the veal cutlets, season with salt and pepper, turn in flour. Lightly whip the cream, add the eggs and fold the cutlet once, remove and roll in the breadcrumbs.
Fry in moderately hot clarified butter on both sides until golden brown.
Drain on paper towels and serve.
Preparation Tip:
The Frankfurter Schnitzel goes well with potato salad or parsley potatoes.
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