These very thin, crisp breaded veal steaks are the national dish of Austria. They are usually garnished with parsley and a lemon wedge.
- 4 pieces veal pes, approx. 4 ½ oz per person
- 4 ½ oz all-purpose (plain) flour
- Salt and pepper
- 2 eggs, beaten
- Olive oil or cooking oil
- fresh parsley and lemon for garnish
Place the veal pieces on a cutting board and pound gently with the smooth side of a kitchen mallet until thin. Prepare 3 plates, one with the flour (seasoned with salt and pepper) one with the beaten eggs and one with the breadcrumbs. Dip each piece of veal first in the flour, brushing off the excess, then in the egg wash and then into the breadcrumbs, pressing them firmly onto the meat.
Heat the oil in a heavy pan. Deep fry the veal, until golden brown, then drain on kitchen towel.
Serve the veal with chopped parsley and a lemon wedge.