Veal slices (Kalfslapjes)

Traditional recipe from The Netherlands

• 4 thin slices of lean veal
• salt
• bread crumbs or Dutch rusks
• 1/2 cup of butter or margarine
• 1 lemon

Wash the meat and season it with salt. Coat it in bread crumbs or finely ground rusks.

Melt the butter or margarine in a frying pan until brown and fry the veal slices in the fat. Cook slowly, without a lid on the pan for 20 minutes. Turn the slices occasionally.

Keep them hot.

Make Dutch gravy (jus) by adding 3 tbsp of water.

Serve the veal slices with a slice of lemon on top and serve the gravy with boiled potatoes.