Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 tablespoons | Water |
| 1 \N | Thin veal round; cut into 4 pieces; about 3/4 to 1 pound |
| \N \N | Italian bread crumbs |
| \N \N | Oil to cover bottom of pan |
Beat egg, salt, pepper and water together well. Dip each piece of veal first into egg mixture and then coat well with bread crumbs. Place in very hot oil and fry on both sides until well browned and meat is cooked through. Serves 4.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .