Pound the meat slices a little, to thin them, with the help of a meat mallet, so they will become bigger and thinner (about 0.5 cm or 1/4 inch). Season both side of slices with sea salt and freshly ground pepper, then transfer to a plate.

Coat a slice of meat with flour on both sides and shake off the excess flour. After that, we soak it well in beaten eggs, until they are well covered with egg. And the last part follows, to coat them well in breadcrumbs and to press them until a crust is formed. We continue the operation with the other slices and transfer them to a plate.

Heat a cup of oil up to 180 degrees, at medium temperature, in which we will shallow fry the slices of meat. Fry for about three minutes, until become goldens, then turn them on the other side. fry them for about three minutes on the other side, after which we take them out on a plate lined with kitchen towel, to drain the excess oil.

Served hot, with a mashed potato and pickled cucumber or a summer salad.