Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Veal cutlets; boneless |
| ¼ cup | Oil |
| 2 \N | Eggs |
| ¼ cup | Butter |
| 1 cup | Bread crumbs; dry |
| \N \N | Lemon wedges |
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. Per serving: 427 cal, 26 g pro, 12 g car, 30 g fat, 189 mg chol with butter, 314 mg sod