Veal Cutlets With Sour Cream - cooking recipe

Ingredients

5 tbsp sunflower oil
7 oz smoked bacon, diced
2 None onions, peeled and finely diced
2 cloves garlic, peeled and chopped finely
1 bunch parsley, chopped finely
1 bunch chives, chopped finely
1 bunch dill, chopped finely
6 stalks tarragon, chopped finely
1 lb sour cream
1 tbsp medium-spicy mustard
4 None veal cutlets
2 None eggs
1/3 cup all-purpose flour
3 oz bread crumbs

Preparation

Heat 1 tbsp of oil in a frying pan and fry the bacon until crisp. Add the onion and garlic, saute them for 2 mins and take the pan from the heat. Set aside 1 tbsp of the bacon and onion mixture and 1 tbsp of mixed chopped herbs. Pour the sour cream, remaining herbs and mustard into the pan, stir and heat gently (don't boil the sour cream). Season to taste.
Tenderize the cutlets between 2 freezer bags. Whisk the eggs in a deep dish and season. Put the flour and bread crumbs on 2 separate plates. Coat the cutlets first in the flour, then the egg and finally in the bread crumbs. Heat 4 tbsp of oil in a large skillet and fry the cutlets until golden brown, turning as necessary. Serve the cutlets drizzled with sour cream sauce and sprinkled with the remaining bacon and herbs with potatoes and salad on the side.