Passover Cutlets

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

1½ pounds veal cutlet sliced ¼ inch thick
1½ cups matzo meal
2 eggs, beaten with
2 tablespoons cold water
Chicken fat or vegetable shortening

Directions: Dip slices of vel first in matzo meal, then in egg-water mixture and again in matzo meal. Place in refrigerator for at least ½ hours. Fry slowly in hot fat in a large skillet until tender and golden brown. Serves 4 –6.