4 veal loins (may use pork chops, butterfly chops or boneless pork chops)
Salt
Pepper

FOR COATING:

3 tbsp. flour
1-2 eggs mixed with 2 tbsp. water and 1/2 tbsp. oil
1/2-1 c. bread crumbs

Generous amount oil or shortening for frying, may deep fry.

Pat dry meat, tenderize, salt and pepper for taste on each side. To apply coating, roll meat first in flour both sides, then eggs, then bread crumbs. Fry in generous amount of oil or deep fat fry. Serve with any salad or German potato salad.