| How To Cook: |
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1. Wipe the cutlets.
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2. Break the egg into a basin, add the milk and salt, and mix well.
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3. Sprinkle salt on both sides of each cutlet, and beat with a rolling pin or knife handle to make the meat tender.
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4. Dip the cutlets into the egg mixture and then into breadcrumbs, coating both sides.
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5. Fry in hot oil or fat until crisp and golden-brown - about 3 minutes on each side.
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6. This popular Sunday dinner dish is usually garnished with a slice of lemon, and served with green salad and saute potatoes.
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