In Romanian: Snitel de vitel
- 1¾ lbs / 750 g veal leg meat
- 1 teaspoon oil
- 2 eggs
- 2 – 3 tablespoons lard
- bread crumbs
- Cut the veal in medium sized pieces, about a finger thick.
- Lightly pound with the wooden hammer, salt and pepper.
- Dredge each veal slice with the eggs beaten with a teaspoon of oil, flour, egg again and finally, bread crumbs.
- Fry on both sides in hot lard.
- Serve with french fries, sautéd vegetables or a salad.