Veal Cutlets Consumed In Broth

Preparation:

Preparation: Lightly beat the slices. Flour them, dip them in beaten and salted eggs, then in the breadcrumbs, shaking off the excess. In a saucepan, heat the clarified butter and brown the meat on both sides. Then pour the warm broth into the container, cover and cook over low heat until all the broth has been used up. At this point, raise the heat and pour a generous spoonful of vinegar into the pan. Allow to evaporate, pass the cutlets onto a serving plate and serve immediately piping hot.