Breaded Veal Steaks

Breaded Veal Steaks

Use low heat and turn once--these are secrets to a perfect
stay-on crumb coating.

1 egg
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup fine dry bread crumbs
1 1/2 pounds cube veal steaks or cutlets
4 tablespoons shortening or oil

Beat egg with salt and pepper in a pie plate; sprinkle crumbs in
a second pie plate. Dip veal into egg mixture, then into crumbs
to coat both sides well.

Sauté slowly in shortening in a large frying pat for 10 to 15
minutes (use low heat), or until juices appear on top; turn; cook
10 to 15 minutes longer, or until underside is richly browned and
meat is tender when pierced with a fork.

Arrange on heated platter; serve plain or with a squeeze of fresh
lemon juice, if desired.

Serves 6.