Veal Cutlets, Milan Style:::Gwhp32A

Directions

Place veal between sheets of waxed paper or foil.

With smooth-surfaced mallet or rolling pin pound to ¼ inch thickness.

In shallow dish beat eggs; place bread crumbs in second shallow dish.

Coat cutlets with egg, then bread crumbs.

Gently press crumbs so they adhere.

In heavy skillet heat oil and butter; add cutlets; fry about 1 minute per side or until golden brown and crisp.

Drain on paper towels.

Serve immediately with lemon wedges.

NOTE: Chicken or turkey cutlets can be substituted.