2 veal cutlets (4 oz. each)
1 lg. egg
1/4 c. flour
1/3 c. seasoned Italian bread crumbs
1/4 c. olive oil
Salt and pepper to taste

Place veal between sheets of plastic wrap and pound with a mallet to 1/4 inch thickness. Beat an egg in shallow bowl. Sprinkle flour and bread crumbs on separate pieces of waxed paper. Season veal lightly with salt and pepper. Coat veal with flour; dip in egg, then coat with the bread crumbs (press bread crumbs onto meat). Heat oil in heavy skillet over medium heat. Add veal and saute, turning once, until lightly browned and crisp (about 4-5 minutes). Drain on paper towels. Serve with vegetables, pasta, salad...