For this cutlet, you can use tender beef or also mignon. Cut into thin slices, approximately 120g per slice. Beat each one. Season to taste. Set three plates on the table, the first with wheat flour, the second with beaten egg (1 egg beater for 22 cutlets), and the third with ring flour. Pass the cutlets first in wheat flour, then in egg, and finally in ring flour, pressing gently with your hands to stick well. Fry the cutlets in hot oil or fat for a few minutes on each side. Try spearing the meat with a fork. When the fork passes easily through the cutlet, it's ready. Place them over paper towels to dry well. Serve garnished with lemon slices.
For this cutlet, you can use tender beef or also mignon. Cut into thin slices, approximately 120g per slice. Beat each one. Season to taste. Set three plates on the table, the first with wheat flour, the second with beaten egg (1 egg beater for 22 cutlets), and the third with ring flour. Pass the cutlets first in wheat flour, then in egg, and finally in ring flour, pressing gently with your hands to stick well. Fry the cutlets in hot oil or fat for a few minutes on each side. Try spearing the meat with a fork. When the fork passes easily through the cutlet, it's ready. Place them over paper towels to dry well. Serve garnished with lemon slices.
