Boeuftake (Breaded Veal)

This may not seem like an Egyptian dish but, believe it or not this is actually quite popular.  The dish is usually served with homemade french fries.  We also make it with beef.   This is a very simple dish.
1 lb veal cutlets
1/2 onion
1 garlic clove
Salt and pepper
Juice of 1/2 lemon
1/2 cup flour
2 eggs, beaten
1 cup bread crumbs
1 tbsp crisco
Lemon wedges
Pound veal until almost double in size and very thin.  Rinse, dry and place in a zip lock plastic bag
In food processor combine onion, garlic, salt and pepper and process till almost paste like.
Place the onion mixture into the bag along with the veal, add the lemon juice.  Seal bag and squish all around to completely coat veal.  Let marinade minimum of 30 minutes.  
Meanwhile, arrange flour, eggs and bread crumbs in separate dishes.  Lightly salt and pepper the flour and eggs.
Remove veal from bag, remove excess onion mix and dredge in flour, eggs then bread crumbs.
In a frying pan add about 1/2 inch oil and crisco, once oil is hot add veal and cook for 2-3 minutes on each side on medium high, until golden.   For serving, give a good squeeze of lemon, this for me is essential to the flavor!


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