6 veal cutlets, about 3/8-inch thick, boned
Salt and pepper
2 eggs
2-3 tbsp. lard
3 c. bread crumbs

Preheat oven to warm or 200 degrees. Dry cutlets and pound thoroughly, at least 20 times. Salt and pepper both sides. In a shallow bowl beat eggs with a fork.

Melt lard in a frying pan. Dip cutlets in beaten eggs, coating both sides, then place in bread crumbs. Fry over medium heat, being careful not to crowd cutlets in the pan.

As soon as the outsides of the cutlets are a golden brown, reduce heat to low and continue frying until they are done. Garnish with lemon wedges and parsley. Serve with German Potato Salad, red sweet cabbage or potato pancakes.