3/4 lb. veal cutlets
1 c. bread crumbs
2 eggs, beaten
1 stick butter
2 tbsp. olive oil or cooking oil
1/3 c. lemon juice with enough water added to make it measure 1/2 c.

Rinse veal cutlets in cold water. Melt 3 tablespoons butter in a skillet. Dip veal cutlets in beaten egg, then in unflavored bread crumbs.

Saute the veal in the butter adding butter as needed to ensure moisture. Cook about 3 1/2 minutes per side.

When the veal is almost done (for thin cutlets it takes 5-7 minutes total), pour lemon juice/water mixture over the cutlets. Let the juice boil off to form a slightly thick sauce, about 2 minutes. Serve the cutlets with the sauce drizzled over them.