Breaded Veal Fillet Recipe
Ingredients
| 4 veal fillets (100-150 g / 4-6 oz each) | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Flour for dredging | ||
| Eggs | 2 , Well beaten | |
| Fine breadcrumbs | ||
| 250 g / 8 oz / 1 cup lard | ||
| Lemon wedges | ||
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.
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.
Chef
