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Breaded Veal Fillet

Flavor.of.Europe's picture
Ingredients
  Veal fillets 6 Ounce (150 Gram)
  Salt To Taste
  Ground black pepper To Taste
  Flour 1 Tablespoon
  Eggs 2 , well beaten
  Breadcrumbs 1 Cup (16 tbs)
  Lard 8 Ounce (250 Gram)
  Lemon wedges 2
Directions

Pound veal fillets to about 6 mm/1/4 in thickness (thinner, if possible).
Make a few cuts around the edges, so they will not curl up when fried.
Season with salt and pepper on each side.
Dip the fillets in flour, then in beaten eggs, then in breadcrumbs.
Shake off excess crumbs.
Heat lard in a large frying pan.
Add fillets, and fry quickly until golden brown.
Turn and cook the other side.
Remove, and drain on kitchen towel.
Serve immediately, with wedges of lemon, sauted potatoes, and green salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Veal

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