6 veal chops, 1/2 inch thick
Salt and freshly ground black pepper
4 egg whites, lightly beaten
Bread crumbs
Corn oil or vegetable oil

Place veal chops between two pieces of wax paper, pound with meat pounder. Rub each chop with salt and pepper. Roll in egg whites, then in bread crumbs. In the meantime, heat 3/4 inch oil in a medium skillet. Cook chops one at a time until golden brown, about 2 minutes on each side. Blot dry with paper towels and keep warm while you fry remaining chops. Serve hot with lemon wedges. Serves 6.