Ingredients: -
4 veal cutlets 
Sea salt & freshly ground pepper
2 tablespoons cream (optional)
2 eggs
100 g flour
1 cup breadcrumbs 
Enough oil to completely cover the bottom of your pan (

METHOD: -
Pre-make your favourite salad e.g. a potato salad
Lemon to garnish

Cranberry Sauce
1 cup fresh cranberries
3 tablespoons sugar
2 tablespoons orange juice
1 tablespoon water
1 cinnamon stick (optional)

Place the cranberries in a colander and rinse them
In a saucepan, add the cranberries, sugar, orange juice, water, and cinnamon stick. Put the saucepan over medium heat, stirring occasionally to dissolve the sugar. When the mixture starts to boil, reduce the heat to low and simmer until the cranberries are tender, about 10-12 mins.
Remove the pan from the heat and let the cranberry sauce cool completely at room temperature, then transfer to a boil again to warm and serve. Can be served warm or cold.

Pound the meat between two pieces of glad wrap until you have very flat cutlets, a little less than a 1 cm thick. Season both sides with salt and pepper.
Whisk together cream and eggs in a bowl with a fork. Put the flour on a large plate. Do the same for the egg mixture, and the breadcrumbs.

Heat the oil in the frying pan and turn the heat to medium-high. When the fat is hot, coat each schnitzel on both sides with flour, shaking off any excess. Then dredge it through the egg, and then the breadcrumbs, ensuring that no part of the schnitzel remains dry. Immediately put the breaded cutlet into the hot oil, shaking the pan a little to make sure the schnitzel does not stick to the bottom.

Depending on the thickness or type of meat, fry for between 2 to 4 mins until golden brown.

Place on a plate and garnish with slices of lemon and homemade cranberry sauce.