Breaded Veal, easier than you think

With the absence of the spices in this recipe it would be weinershnitzel. This dish, however, utilizes some American classics, such as seasoned salt and cayenne pepper, to allow for a more country home-style flavor. 

What ya need:

• 2 pounds of quality veal steak
• 1 egg
• 1 ½ cups of bread crumbs or crushed crackers
• 1 teaspoon of seasoned salt
• 1 teaspoon of lemon juice
• ½ teaspoon of cayenne pepper
• ½ teaspoon of crushed black pepper (white peppercorns may be substituted)
• Vegetable oil

Ok, so:

Cut the veal steak into ½ inch thick slivers and allow them to better acclimate to the room temperature. While the steak is sitting out, mix the salt, black pepper, cayenne pepper, and bread crumbs in a shallow dish.  In another shallow dish, beat the egg. In a large skillet, pour in oil to ¼ inch in depth. Heat the skillet on medium heat. In the time it takes you to prepare the bread crumbs, skillet, and egg, the steak should be ready to cook. Take the veal, one piece at a time, and dip it in the bread crumb mixture, then the egg, then the bread crumb mixture again. After you have done so, fry the veal on both sides until well cooked. Sprinkle the fried veal with some lemon juice and serve hot.