Slice Ciabatta bread and bake on low in the oven over night. (Bread needs to dried out, not browned. If you bake at a higher temperature to avoid baking over night, watch that it does not brown).

Grind bread to a medium crumb consistency.

Dredge the pounded veal in flour, then dip into the egg, then the breadcrumbs.

Lightly press the crumbs into the veal so they cling to the meat.

Heat large frying pan with enough oil to brown veal without covering meat completely on medium-high heat. Do not smoke oil

Place breaded veal gently in pan and cook until golden brown on each side.

Remove finished veal from pan and place on paper toweling to absorb excess oil before garnishing.