In a shallow dish, beat the egg lightly. In another shallow dish, pour in the breadcrumbs salt, pepper, and garlic powder; mix. Dip each veal slice first into the beaten egg, then into the breadcrumbs to coat thoroughly. Make sure to press down on the breadcrumbs so they adhere well to the meat.

In a large skillet or frying pan, heat enough olive oil to cover the bottom of the pan (around 1/4 inch deep). When it is hot enough (test by dropping a small piece of bread into the oil - if it sizzles and turns golden brown within a minute, then it's ready), carefully place the veal slices into the pan. Add whole garlic cloves near the pan's edge. Fry for about 2-3 minutes on each side until they are golden brown and crispy. Remove from the pan with a spatula or tongs and transfer to a paper towel to drain off excess oil. Repeat with remaining veal slices, adding more oil as needed. When the garlic cloves soften, press them into the oil using a fork.

Form the dumpling mixture into small balls about 1-2 inches in diameter, then flatten slightly with your hands. Set aside on a plate or baking sheet. You should be able to make around 6-8 dumplings depending on their size.

Bring a large pot of salted water to a boil. Add the dumplings and cook for about 10 minutes, until they float to the surface and are tender when pierced with a fork. Drain well before serving.

To serve, place one veal schnitzel on each plate and top with two potato dumplings. You can also add a side of wilted spinach or roasted vegetables for added color and nutrition. Enjoy!

Submitted by: Belle