1 lb. veal cutlets (from leg)
1 c. flour
3 eggs, beaten with 2 tbsp. water
1 1/4 c. crushed cornflakes
1 1/4 c. flavored bread crumbs
1 1/2 c. olive oil
1 lemon, cut into wedges

Place veal on cutting board, cover with plastic wrap, and pound thin (one at a time). Dredge veal in flour, dip in egg mixture and dredge in cornflakes mixed with bread crumbs. Heat oil in large skillet until very hot but not smoking. Fry veal on both sides until golden brown. Drain on paper towels and serve hot, garnished with lemon wedges. Serves 4-6.