| How To Cook: |
|
|
1. Beat the eggs with the water only long enough to combine them. Sprinkle the veal slices liberally with salt and pepper, dip them in the flour and shake off the excess; next dip them in the beaten eggs and finally in the bread crumbs.
|
2. Gently shake any excess crumbs from the cutlets and refrigerate them for at least 20 minutes.
|
3. Heat the lard in a heavy 12-inch skillet until a light haze forms over it, then add the cutlets. Cook over medium heat 3 to 4 minutes on each side, or until they are brown, using tongs to turn them.
|
4. Serve immediately, garnished with lemon wedges or anchovy butter sauce.
|
|
