Place on a solid, level surface and pound to a thickness of 25 to 50 mm:
6 pork or veal sirloin filets (20 g each)
Beat together in a shallow bowl:
2 eggs
60 ml milk
salt and pepper to taste
Put in separate bowls:
225 ml flour
450 ml bread crumbs
Heat in a large, heavy pot:
60 ml vegetable oil
Coat the meat in flour, then in egg, and finally in the bread crumbs, turning at each stage to coat both sides. Sautée on both sides until golden brown. When all are cooked, cut into strips and serve with mustard or ketchup.