3 slices very young veal cutlets
salt & pepper to tasteflour
2 eggs, beaten
dry bread crumbs, sifted
vegetable shortening
2 chopped hard boiled eggs
6 very thin lemon slices
6 rolled anchovies with capers
12 slices pickled beets
parsley
Place
cutlets between wax paper and flatten out very thin. Cut each cutlet in half. Salt and pepper to taste and scatter each
with a little flour. Beat two eggs and dip floured cutlets and then cover with
bread crumbs. Let chill in fridge while heating oil in
large skillet so that it is approx 1 inch deep.
Do not add cutlets until the fat is smoking hot. Then fry them, no more than one minute on
each side. Drain on paper towel and
place on a hot platter. Garnish with
chopped hard boiled eggs, lemon slices, pickled beets and anchovies and capers. Sprinkle with parsley. Eat immediately, do not re heat or keep warm
in oven.
