This was my mother Paula Wieden’s recipe.
4 veal chops
Vegetable oil for frying
1 cup matzah meal
2 to 3 eggs
White pepper, to taste
Salt, to taste
Use frying pan large enough to hold the chops.
Cover bottom of pan with oil.
Add salt and pepper to batter of eggs. Soak chops in batter.
Coat the chops lightly in matzah meal.
After pan has been heated to the sound of the sizzle, add chops.
Brown slowly to be sure chops are cooked in their center, about 10 minutes per side.
Serve hot on plate with a vegetable of your choose.