6 veal (or pork) cutlets as large as your hand
3 c. bread crumbs
Salt and pepper to taste
3 sm. firm tomatoes
2 eggs
Crisco
2 lemons

Preheat oven to 350 degrees. Wash the cutlets and dry. Pound about 10 times on each side with a tenderizing hammer or 15-20 times with the side of a saucer. Salt and pepper both sides.

Break eggs in a bowl; add salt and pepper and beat well with a fork. Heat Crisco in frying pan. Dip both sides of the schnitzel in egg, then in bread crumbs. It must be thickly covered. Fry in frying pan on medium high heat. Do not crowd meat in the pan.

As soon as the outside is golden brown, reduce heat and continue frying until done through. Repeat until all are done. Place on cookie sheet in the oven to keep hot until all are done. Place on prewarmed plates, garnish with tomato wedges, parsley, and a lemon wedge. Serve immediately. If desired, squeeze lemon juice on the schnitzels at the table.