INGREDIENTS

• pulp or steaks (with or without pit) - 3 pcs.;
• egg - 1 large;
• breadcrumbs without additives - 100 grams;
• salt, white pepper, lemon;
• oil for frying (preferably butter, ideally ghee, you can vegetable).

METHOD

1. If you have a whole piece of meat, cut it into thin portions. Beat the finished steak or chopped pieces (no need to be zealous, especially if you have young veal).
2. Pour the breadcrumbs onto a flat plate (you can directly onto a cutting board) and beat the egg in a deep spacious plate. Dip the beaten chop into the egg, then bread well.
3. Dipping in the egg and breading can be repeated again - the stronger the shell, the better the beef chop will cook.
4. Fry the chops in hot oil until nicely browned (about 4-5 minutes on each side). Flip only once to avoid damaging the breading.
5. Salt the finished chop, pepper and sprinkle with lemon juice.