Thin veal cutlets (about 6 oz. each)
1 tbsp. lemon juice
Salt and pepper
1/4 c. flour
1 egg
1/2 c. dried bread crumbs
1 tbsp. butter
1 tbsp. cooking oil
Lettuce leaves
1 lemon, cut in quarters

Wipe cutlets with damp cloth; pound. Sprinkle with lemon juice and let marinate for 10 minutes. Season with salt and pepper. Dip in flour and shake off excess. Dip in the egg which has been beaten with a fork. Dip in bread crumbs. Heat butter and oil in a heavy frying pan and brown cutlets well for about 3 minutes on each side. Serve on leaf of lettuce with a wedge of lemon. 4 servings.