Sufra Dayma:

Rosemary Veal Cutlets

By Moushira Abdel-Malek

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Serves 4

Ingredients:

4 Veal cutlets

4 slices smoked cold cuts

1 egg (beaten with dash of milk)

1 1/2 cups fine breadcrumbs

plain flour

1 tbsp fresh rosemary (finely chopped)

4 slices Swiss or yellow cheese

Oil for shallow frying

Salt + pepper + allspice

Method:

Season veal cutlets with salt, pepper and allspice. Toss in flour. Sake away excess. Dip veal into combined egg and milk. Coat in combined breadcrumbs and rosemary. Shallow fry in hot oil until golden on both sides, turning each cutlet only once. Remove on kitchen paper towels. Place veal on oven tray. Top with cheese then cold cut. Grill until cheese is melted and cold cuts are crisp. Serve with sautÈed vegetables and French fries.