-1 kg of lean tenderloin meat cut at the butcher's as thin scallopes
-the juice of 2 big dry onions
-salt, pepper, and ajinomoto monosodium glutamate "MSG" (aka: meat tenderizer)
-2 eggs, scrambled
-oil and a little butter or frying
-make sure that the meat is thin (about half an inch in thickness) marinate it in the eggs, salt, pepper and the MSG for an hour, make sure that both sides is covered with the marinate
-leave it aside, covered for an hour
- cover each scallope with bread crumbs from both sides, pressing it with the palm of your hand down.
-in a pan, heat the oil and butter..then add each scallope (oil not needed to overflow the meat) flipping it from time to time untill it becomes golden-rose in color..