1 egg
1/2 c. fine dry bread crumbs
1 tsp. salt
1/8 tsp. pepper
4 veal chops or cutlets, cut 3/4 inch thick (pound with mallet until 1/2 inch thick)
1/4 c. oil
4 lemon slices

Beat egg with a fork in a pie plate, mix bread crumbs with salt and pepper in a second pie plate. Dip each chop into egg, then into bread crumbs to coat well. Saute slowly in oil in a large frying pan 6-8 minutes on each side, or until richly golden and tender. Arrange on a heated serving plate. Top each with a slice of lemon.