1 1/2 lbs. veal or pork loin cutlets, cut 1/2 inch thick
1 beaten egg
1 c. fine dry bread crumbs, mixed with 1 tsp. flour
1/2 c. shortening or peanut oil
Lemon wedges

Pound meat 1/2 to 1/8 inch thick. Cut small slits around edges to prevent curling. Dip cutlets in egg and then in bread crumbs. In skillet, cook meat in hot shortening or peanut oil 2 to 3 minutes on each side until tender and golden brown. Sprinkle with lemon wedges. Makes 4 servings. Serve with potato salad and green salad or serve with mashed potatoes and vegetables.