4 veal escalopes (from rump)
1 tbsp. plain flour
Salt & pepper
1/4 pt. water
1 egg
1 1/2 oz. bread crumbs
2 oz. oil
1 1/2 tbsp. sour cream

Salt and pepper the meat. Pound until very thin with meat hammer. Dip in flour, then in beaten egg, and lastly in bread crumbs. Pan fry in the hot oil on both sides until golden brown. Add water and sour cream to the oil. Stir well and serve on the side. Can be served with sauerkraut, boiled potatoes and bread dumplings.