4 slices veal cutlet
Salt and pepper
1/2 c. butter
1 tbsp. flour
1 egg, 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 lemon slices, rolled anchovies and capers.