1 veal steak, 1" thick
1/2 c. buttermilk
2 tbsp. fat
1/2 c. fine dry bread crumbs
1 c. tomato juice

Dip meat in buttermilk; coat with crumbs. Chill several hours. Heat fat in 10" skillet. Brown meat on both sides. Add tomato juice. Cover, simmer 1 hour or until tender. Add more tomato juice if meat becomes dry during cooking. Serves 2.