1 can corned beef
Prepared mustard (dijon, if preferred)
1 slightly beaten egg
1 tbsp. water
2 c. cracker crumbs
Oil or butter for sauteing

Keep canned corned beef on ice -- either in the can or in a reclosable plastic bag.

Slice ice-cold corned beef into desired number for serving. Working quickly, spread both sides with mustard. Dip in egg mixture, then cover completely with crumbs. Let dry slightly while heating oil. Saute slices until brown on both sides. Drain on paper towels. After sauteing, slices can stand for long periods before serving if kept on a warm platter. Try a garnish of mandarin orange sections and-or a sauce made with the liquid of the orange sections and white wine.