Breaded Veal Fillet
|Veal fillets||6 Ounce (150 Gram)|
|Ground black pepper||To Taste|
|Eggs||2 , well beaten|
|Breadcrumbs||1 Cup (16 tbs)|
|Lard||8 Ounce (250 Gram)|
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.