1 lb. veal cutlets or boneless, skinless chicken breasts
Salt
Flour
2 eggs, beaten
Progresso bread crumbs (plain or seasoned)
Oil

Wash veal or chicken. Cut into cutlet-sized pieces. Pound meat with mallet. Lightly salt both sides of meat. Dredge in flour, coating both sides. Dip in beaten eggs coating both sides. Then dredge in bread crumbs coating both sides.

Heat enough oil to cover bottom of skillet. Brown meat on both sides. Cover and steam meat on stove by adding a small amount of water to meat. Simmer 1/2 hour, adding small amounts of water (so meat doesn't burn) as needed. For the last 5 minutes, uncover skillet. Serves 4.