Published by Karen Bailey
Cut meat (chicken, pork, veal) into sliced (about ½ inch to ¾ inch thick) and beat the meat.
Make 3 plates: one with flour, one with a beaten egg and one with breadcrumbs.
1- cover the meat with a thin layer of flour
2- dunk wholly into, usually one, beaten egg
3- cover in bread crumbs (if there are spices, they are mixed in with the bread crumbs)
Heat a thin layer of oil in a frying pan. Add breaded meat. Turn pieces over when side is cooked (golden to brown). Oil evaporates so add enough so that the oil is always about halfway up the meat edge. Dont touch uncooked meat with the cooked meat.
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