In a separate bowl beat the two eggs, salt to taste and if you want to add the spices. Prepare a pan in which you will heat the oil. Dip the cutlets first in the egg and then in the flour trying to cover them as best possible. Immerse them in boiling oil until golden sides are golden. Drain them on absorbent paper and serve.
COTOLETTA STACKED WITH GLUTEN-FREE MEAT
Inserted by Rosa Rizzo the
4 slices of meat to taste
2 eggs salt to taste
Spices at will (oregano, sage, etc.)
Abundant seed oil for frying