Trim and pound flat leg steaks
Season with salt and pepper
Coat with flour. Dip into the eggwash and coat with breadcrumbs
Layout flat on a tray and freeze 60 minutes

Pick a frypan just larger than 1 piece.
Melt enough butter and oil to cover the bottom of the pan 1cm deep.
Cook 1 at a time and add more butter/oil as required.
Shallow fry 30 seconds and turn every 30 seconds.
Total cook time is less than 3 minutes.
or
Deep fry 2 minutes

Set on a rack and put in a warm oven for 10 minutes
Serve with lemon wedges.

-------------------------------------------------------------
Breaded proteins. Hard to go wrong. Chicken nuggets are all the rage, fish and chips, prawns cutlets. On and on. You can bread crumb and fry anything and it tastes better. I think that a good piece of veal is in fact the tastiest of all the breadcrumbing going on. With the seasoning, lemon and mashed potato it just works.

4 Veal Rump Steaks (larger the better
Salt Pepper
Flour
1 egg with a little water
Breadcrumbs

Butter
Peanut oil

Lemon wedges

Veal, Breadcrumbs, Lemon, Simple. And it is. Done right it is one of the all time great recipes. In the 70's this was all the rage. Couldn't get enough of it. It was on top restaurant menus all the way down to roadside diners. In fact the Golden Fleece roadhouse version was particularly memorable. Literally the size of the plate with mashed potatoes. For such a simple dish the outcome is miraculous. It is so tasty.

Obviously milk feed veal is what every one is after and todays butchers sell. But, in the day the older, larger veal might actually have be better in this dish. The Wiener Schnitzel has almost gone extinct via evolving into the Veal Parmigiana, which then evolved into the Chicken Parma. I say "Bring back the Weiner.   Aaaah  Schnitzel" should be a movement.

Can be served with chips and salad. Very light dish. However I think that a creamy mashed potato is wonderful and if fact goes a long way to making this one of the classics.