1 1/2 lb. veal cutlets or round steak, cut 1/2 inch thick
1/4 c. all-purpose flour
1 beaten egg
1 tbsp. milk
1 c. fine dry bread crumbs
1/4 c. shortening
Lemon wedges

Cut meat into 4 pieces; pound 1/4 to 1/8 inch thick. Cut small slits around edges to prevent curling. Coat meat with flour seasoned with 1 teaspoon salt and 1/4 teaspoon pepper. Combine egg and milk. Dip floured cutlets in egg mixture, then in bread crumbs.

In skillet, cook meat in hot shortening 2 to 3 minutes on each side or until tender and golden brown. Serve with lemon wedges. Makes 4 servings.