(Hungarian: Bécsi szelet)
- 8 slices leg or boned rib of veal, each approx. 4 oz (120 g)
- Salt, to taste
- 2 eggs
- 3 ½ oz (100 g) flour
- 5 ¼ oz (150 g) breadcrumbs
- Approximately 1 quart (1 liter) oil for frying
Lightly pound the slices of veal after scoring the edges. Sprinkle with salt and set aside for a few minutes. Beat the eggs with a fork in a soup plate, add salt.
Spread the flour on a plate and sift the breadcrumbs on another. Dip first one then the other side of the slices first in flour, then the eggs, and finally in the breadcrumbs.
Place immediately in hot oil and deep-fry first one then the other side.
Prepare just before ready to serve. Serve with potatoes, rice, and salad, decorate with a slice of lemon.