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  • 6 thin veal steaks
  • 3 eggs, lightly beaten
  • salt, white pepper
  • pinch of sweet paprika powder
  • 4 oz flour
  • 5 oz bread crubs
  • 9 oz shortening or ½ cup oil
  • 2 lemon wedges or slices
  • parsley to garnish

Clean the meat, rinse under cold water and pat dry with absorbant paper.

Beat eggs , heavy cream, salt, pepper and paprika in a small, deep bowwl. Put flour and bread crumbs on separate plates.

Lightly salt meat, then dip in egg batter until completely coated. Finally, dredge in bread crumbs, shake of excess crumbs.

Heat oil or shortening slowly in a heavy, deep skillet. Place breaded chicken pieces in oil and fry for 10-15 min., until golden brown. Gently lift and rotate the pan to ensure that oil reaches all parts of the meat.

Remove meat pieces and drain on absorbent paper. If you need to keep the meat warm, cover with aluminium foil or place in warm overn. To serve, place on warmed platter. Grnish with lemon wedges and parsley.

Potato salad, optionally garnished with sliced cucumber, is an ideal side dish.

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