2 lbs. veal cutlet (1/2 inch thick, veal round steak)
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 egg, slightly beaten
1 tbsp. milk
1 c. bread crumbs
5 tbsp. butter

Cut veal into 6 pieces. Coat with a mixture of flour, salt, and pepper. Dip in a blend of the egg and milk and then coat with bread crumbs. Let stand 10 minutes to seal coating. Melt butter in large, heavy skillet; add the cutlets and cook over medium heat until browned and tender, about 20 minutes.