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Don’t crowd the pan when shallow-frying the veal schnitzels as it will reduce the heat, and the crumb coating will soak up the oil, making the schnitzels oily instead of crisp.
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This is awesome
Hi Peter, thanks for getting in touch. The three different degrees are rare, medium and well-done. The BeefandLamb Team
Great ideas, thanks. i don't understand the table at bottom of article. The 3 right columns have no headings.
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