1 1/2 lbs. veal cutlets, cut 1/2 inch thick
1/4 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 beaten egg
1 tbsp. milk
1 c. fine bread crumbs
Cooking oil
Lemon wedges

Pound veal cutlets until about 1/8 inch thick. Cut small slits along edges of cutlets to prevent curling. Stir together thoroughly flour, salt and pepper. Combine beaten egg and milk. Coat cutlets with flour mixture. Dip floured cutlets in egg mixture, then coat with fine bread crumbs. Cook cutlets in a small amount of hot cooking oil, until tender, 2 to 3 minutes on each side. Serve cutlets with lemon wedges. Makes 4 servings.