Florentine calf schnitzel

Mix the bread crumbs with the Italian herbs.

Sprinkle the cutlets with salt and pepper and fry them sequentially through the flour, the egg and the seasoned bread crumbs. Press the bread crumb a little.

Heat the oven grill. Heat the olive oil in a frying pan and fry the cutlets on both sides for 2-3 minutes until golden brown and done.

Place the cutlets side by side in a low oven dish, place a slice of ham on each schnitzel and sprinkle with the cheese. Pour over the cooking cream and place the dish under the grill. Let the cheese melt in about 2 minutes and light brown.

Sprinkle the veal schnitzels with some pepper. Serve with tagliatelle and puffed cherry / Christmas, sugarsnaps and some basil leaves.