Ingredients for 4 people:
4 veal-steaks (0.5" inches thick - at least 6" inches wide)
Salt
1 cup Flour
1 egg
1 cup finely grounded hard white bread
1 lemon
4 anchovy filets
4 tablespoons lard
Carefully pound the meat until it is soft and 1/4" inch thick. Add salt to both sides and toss it in the flour - shake off excess flour, then pull through the beaten egg and coat it with the grated hard white bread (preferably French bread).
Heat the lard until it is very hot and bake the meat approximately 5 minutes on both sides until you have a golden color. Put on paper towels to remove excess fat. Decorate with lemon slice and a roll of anchovi-filet.
Purists think it is a sacrilege to add sauce to it. But choose yourself. Below I added the recipe for Hunter- and Gypsy-Sauce.
Serve with salad, dumplings or potatoes.
Sauces:
For the Huntersauce I use a recipe of my Grandmother: 1 package of Knorr Hunter (Mushroom) Sauce *lol* - If you like, you can try to make your own gravy, but this is my favorite sauce. Replace the water completely with milk, add 2 tablespoons sourcreme and 2 cups of chopped fresh Mushrooms (wild or champignon).
For the Gypsy-Sauce I use 1 package of Maggi-Zigeuner-Sauce (I get that from German Deli). I just add 1 onion, 2 red bell peppers (sliced in stripes) and add 2 tablespoons sourcreme.
