That looks amazing, bet it smells wonderful. What state are you in? Thanks to you I’ve discovered it’s ok to use a good quality extra virgin olive oil for frying. I the one cooking class I attended they said to use peanut oil or coconut oil as it had a higher smoke point but EVOO has a smoke point of 410 or so. Just because an “expert” tells you something doesn’t mean it’s correct. Where I live a cutlet is an eye fillet of lamb, beef, veal or pork, with the bone on. We call what you’re using veal schnitzel which term and dish originated in Austria. (I’m sure you know all that. I realise your recipes are Italian based. The first time I had crumbed veal in an Italian restaurant . I was about 20 and had just moved to Sydney from the small country town I was born in. I thought I had gone to heaven, it was delicious. I’d never eaten pasta either . Just tinned spaghetti in a sugary tomato sauce, which I didn’t really like. Only time I’ve seen fried peas is in Bubble and Squeak which my mum used to make with the leftover cooked veg on the weekends. Do you use fresh or stale bread for your crumbs? All the best and thanks for an interesting and yummy 🙃video. If only I could pop over for supper- I’ll bring a nice Aussie wine. 🥂🦘
