Fried veal

[Bob]

GRANDMA SENA'S FRIED VEAL

flour
garlic cloves
veal cutlets, pounded thin between sheets of Saran wrap
4-5 eggs, beaten
oil


Pound the veal thin between two sheets of Saran wrap. Keep it in the refrigerator overnight in a bowl that has been rubbed well with a cut garlic clove, or rub the veal directly with crushed garlic. Dip the veal in flour, then in beaten eggs. Fry in olive oil.

Fresh cod can be used in place of the veal, omitting the garlic and the pounding.

Both the veal and the cod are very good served either hot or at room temperature.