4 veal escalopes
1 tsp. salt
4 tbsp. flour
2 eggs
2 oz. bread crumbs, plain
6 tbsp. oil

Pound veal as thinly as possible, sprinkle with salt and coat in the flour. Beat eggs with 2 tablespoons cold water. Dip veal slices in the egg, then coat in the bread crumbs. Heat oil in frying pan and fry quickly for 2 minutes on each side to a golden brown color. Oil must be very hot or meat will be soggy. Drain on paper towels and serve garnished with lettuce leaves and lemon wedges.