Escalopes or scallopine, thin slivers of meat such as turkey or veal, are the perfect subject for a quickly assembled meal. The slim slices are pounded with a mallet to about 1/8 of an inch thick, allowing them to be cooked in minutes.
Fried Veal is a simple dish that will be a real treat for your friends and family. This recipe is taken from ancient Jewish cookbook and was written in Old Slavonic language.
Ingredients for preparation Fried Veal:
Trust your sense of proportion and you will succeed!
- 1 kg veal.
- Bread crumbs.
- Goose lard (or simple fat).
- Salt.
Method:
- Cut veal into portions, wash under hot water and rub with salt.
- Roll in grated white bread or bread crumbs.
- Fry in fat until brown.
