Breaded Veal Cutlet (Bifea Milanesa)

2 lb Veal steak; 1/2 inch thick individuals servings
4 Cloves garlic crushed
1 ts Salt
1 ts Ground white pepper
2 tb Italian parsley; chopped
4 Eggs; beaten
2 c Fine bread crumbs
1/2 c Vegetable oil oil for deep-frying

Rub each piece of steak on both sides with garlic, salt, pepper and Italian parsley. Dip each piece of steak in the egg and then coat the steaks with bread crumbs. Deep-fry the breaded meat in a large frying pan overmedium heat for about 3 minutes on each side or until golden brown. Serve with Pepper and Lemon Sauce (The same recipe can be used for beef, chicken, fish or shrimp). Serves 4-6.

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