How to cook
Pound the schnitzels well with a hammer.
Mix the olive oil with paprika, salt, black pepper, ginger, curry and roll the veal schnitzels.
Then beat the eggs. In a suitable bowl, pour the flour and starch, in the second - breadcrumbs and in the third - beaten eggs.
Roll the schnitzels first in the flour, then in the eggs and finally in the breadcrumbs.
Fry them on both sides in a deep frying pan.
Place the finished breaded veal schnitzels with breadcrumbs onto baking paper to drain the excess fat.