Veal Cutlets, Milan Style:::Gwhp32A
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.