4 thin slices veal
Flour
Untoasted bread crumbs
Lemons quartered for garnish
2 eggs, lightly beaten
2 tbsp. butter
Salt and pepper

Pare meat of membranes and fat. Place slices between doubled and folded wax paper and pound to flatten. Dip schnitzel in flour, covering completely. Shake off excess flour; dip into eggs. Dip into bread crumbs, pressing crumbs uniformly over surface. Put on grill and refrigerate. Cook just before serving. When melted butter is hot, and turning light brown, add meat. Cook over moderate heat until golden brown on both sides. Season and serve with lemon. Serves 4-6.