Veal (Milanesas de Ternera)



   * 6 veal rounds
   * 2 eggs, whipped
   * 1 cup of bread crumbs
   * oil
   * salt and pepper


1. Dip the milanesas in the whipped eggs and in the bread crumbs with salt
and pepper. Shake of the excess bread. Fry the milanesas until golden.

2. Soak up the excess grease with a napkin or paper towel. (The milanesas
may be served with mashed potatoes or with boiled cabbage. To make the plate
a little heartier, the milanesa may be served with cheese or with ham.)

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