Breaded with Breadcrumbs

Ingredients

• 600 g sliced meat (veal, chicken, or pork)
• 200 g fine breadcrumbs (fresh breadcrumbs)
• 2 eggs
• 30 g grated Parmigiano Reggiano (optional)
• Salt and pepper to taste
• 400 ml peanut oil for frying

Preparation

1. Prepare the meat

Lightly pound the slices with a meat mallet to an even thickness of about 5 mm. Season with salt and pepper.

2. Prepare the breading

In a deep plate, beat the eggs with a pinch of salt. In another plate, mix the breadcrumbs with the Parmesan if using.

3. Bread the meat

Dip each slice in the beaten egg, let the excess drip off, then press it into the breadcrumbs on both sides, ensuring it adheres evenly.

4. Fry

Heat the oil to 175°C in a large pan. Fry the slices for 2-3 minutes per side until golden and crispy. Do not overcrowd the pan. Drain on absorbent paper and serve immediately.

Enjoy your meal!