1 lb. veal scaloppine
2 tbsp. flour
Salt and freshly ground pepper
1 egg
2 tbsp. water
1 1/2 c. Italian bread crumbs
3 to 5 tbsp. oil
1 to 2 tbsp. butter

Pound meat between 2 sheets of waxed paper until thin. Combine flour, salt, and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour; dip into egg mixture and then roll into bread crumbs. Lightly pound slices with flat of knife so crumbs adhere. Heat 3 tablespoons oil with 1 tablespoon butter in large skillet over medium high heat. Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter as necessary. Serve immediately. 4 servings.