4 slices veal cutlet
Salt and pepper
1/2 c. flour
1 egg, slightly beaten
1/2 c. bread crumbs

Pound cutlets until very thin. Season with salt and pepper to taste. Melt butter in frying pan over low heat. Dip cutlets first in flour, then in egg and finally in bread crumbs. Saute 2 minutes on each side until brown. Serve with red cabbage and buttered noodles.