We start preparing the veal: rinse it, pat it dry and cut it into 16 slices. You can ask your butcher to do this for you.
We loosely wrap each slice into plastic wrap and tenderize it with a mallet. Remove it from the plastic wrap and sprinkle with salt and pepper to taste.
To assemble, place one veal slice on your cutting board. Top it with 2 kasseri slices and cover with another veal slice. Stabilize them, by pricking with a couple of toothpicks.
Put in a bowl the eggs, add 4 tablespooons of water and lightly beat them. Put the breadcrumbs on a dinner plate.
Dip the stuffed veal slices first into the egg wash and then into the breadcrumbs to evenly coat.
Heat plenty of olive oil in a frying pan and fry the stuffed veal slices, a few at a time, for about 5-10 minutes on each side. The cooking time depends on how well done you prefer youtr meat.
We remove them onto a paper towel to drain the excess oil and continue with the remaining ones.
Remove the toothpicks and serve accompanied with salad.