milanesa, white rice, fried egg, roasted red onion

(serves 4, with leftovers if you're not too hungry)

milanesa, white rice, fried egg, roasted red onion

8 thin veal scallops
1 cup bread crumbs
1 egg (use an extra egg if one egg isn't enough)
2 tbsp parsley, chopped
salt
pepper
olive oil

1 fried egg

roasted red onion (or any kind of cooked onion): I made this by slicing an onion or two, coating the slices with olive oil, salt, and pepper (on both sides), and putting it

in a baking dish in the overn for 30 minutes or so.

Beat the egg with the parsley, and salt and pepper to taste. Put the bread crumbs on a plate.

Coat the veal first with the egg, then pass it through the bread crumbs, pressing down lightly.

Heat two or three tablespoons of olive oil in a saute pan, over medium heat. Lightly fry the milanesas.

Serve with roasted red onion, white rice, and a fried egg.

Some people also serve the cooked onions on top of the meat, and the onion pile is topped with the fried egg.