In Romanian: Snitel de vitel
- Cut the meat in medium sized pieces, about a finger thick.
- Lightly pound with the wooden hammer, salt and pepper.
- Dredge each veal slice with the eggs beaten with a teaspoon of oil, flour, egg again and finally, bread crumbs.
- Fry on both sides in hot lard.
- Serve with French fries, sautéed vegetables or a salad.