Breaded Veal Cutlet with Hazelnuts

Preparation

1. For optimal tenderness: before cooking, flatten the cutlets using a meat mallet. Dry the cutlets well with a paper towel, then salt and pepper on both sides.
2. Coat cutlets with flour on both sides.
3. Dip each cutlet in the beaten egg mixture. Remove the excess egg. Coat cutlets well with bread crumbs
4. Heat a skillet over high heat with vegetable oil.
5. Add 1 or 2 cutlets to skillet when oil is hot.
6. Cook for 2 minutes, lower the heat and then flip cutlets for an additional 1 to 2 minutes. Repeat this step with remaining cutlets. Remove cutlets.
7. In a stainless steel mixing bowl, mix olive oil, lime juice and honey.
8. Coarsely chop the hazelnuts and sauté them without any fat in a pan until they are golden brown. Add them to the oil mixture.
9. Pour on the cutlets when serving.