1 3/4 lbs/750 g leg meat, 1 teaspoon oil, 2 eggs, 2-3 tablespoons lard, flour, bread crumbs, pepper, salt

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, sauted vegetables or a salad.