6 veal cutlets, pounded
Lemon juice (optional)
Salt
1/2 to 1 c. flour
2 eggs, slightly beaten with 2 tbsp. cold water
2 tbsp. salad oil (optional)
1 generous cup dry, fine bread crumbs
4-5 tbsp. butter, lard or vegetable shortening

Veal cutlets may be marinated in a sprinkling of lemon juice for 30 minutes before they are breaded. Whether or not they are marinated, sprinkle with salt on both sides before breading. Measure flour onto a sheet of waxed paper or a flat plate. Beat eggs and water in side flat bowl; beat in oil if you are using it. The oil is supposed to hold breading on securely and help to make it crisp.

Measure bread crumbs onto a sheet of waxed paper or a flat plate. Dip salted cutlets lightly into flour on both sides and then into beaten egg. Let excess drip off and dredge cutlets with bread crumbs. Let stand at room temperature 15-30 minutes. Heat fat in a large skillet. There should be enough in pan for cutlets to "swim". Do not crowd cutlets into pan. Do 2-3 at a time, or as many as you can fit into your largest skillet. Add fat if needed. Put cutlets into pan when butter is very hot and bubbling starts to subside. Fry first side slowly until golden brown. Turn over with spatula or flat turner; do not pierce with fork. By the time second side is golden brown, allow 4-6 minutes for each side, the cutlet should be finished. Place finished cutlets on a platter, pan or sheet of aluminum foil, at 250- 275 degrees, so they will keep hot while the rest are being fried.