1 1/2 lbs. veal cutlets
2 tbsp. lemon juice
2 eggs
2 tbsp. cold water
2 tbsp. cooking oil
1/2 c. fine dry bread crumbs
1/3 c. grated Parmesan cheese
1/3 c. all purpose flour
6 tbsp. butter
6 thin lemon slices
Hot, cooked noodles

Pound meat if not 1/4" thick. Sprinkle both sides with lemon juice, let stand 30 minutes. Sprinkle both sides with salt and pepper. Blend eggs, water and oil; set aside.

Combine crumbs and Parmesan cheese; set aside. Coat cutlets with flour. Dip in egg mixture; hold up to allow excess egg to run off. Coat cutlets with cheese mixture; let stand 15 minutes. Melt butter in large skillet. Cook 2 cutlets at a time in hot butter, being careful not to crowd meat. Brown one side about 3 minutes; carefully turn with spatula and brown second side. Place cutlets on baking sheet in warm oven while cooking remaining meat. To serve, sprinkle meat with additional Parmesan. Garnish with lemon slices.

Makes 6 servings. Serve with noodles and green beans.