Veal Cutlets with anchovy and lemon zest Recipe

The bread into slices and soak in the lukewarm milk.

Finely chop the onion and garlic and fry in butter. The chop parsley and thyme and saute briefly also.

Soaked and pressed sandwiches, onion, garlic, parsley, ground veal, chopped anchovies, cream, lemon zest and eggs mix well.

The meat batter with savory seasoning salt, pepper and cayenne.

With moistened hands, form small balls and flatten slightly. Fry in butter and olive oil in a frying pan in moderate temperature.

Tip: mashed potatoes or potato salad as a side dish fits very well. The veal meatballs taste much finer and more delicate than that of mixed hack.