Veal Cutlets, Milan Style

4 oz Veal cutlets; boneless
1/4 c Oil
2 Eggs
1/4 c Butter
1 c Bread crumbs; dry
Lemon wedges

Place veal between sheets of waxed paper or foil. With smooth-surfaced mallet or rolling pin pound to 1/4-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.

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