4 (6 oz.) veal cutlets
Salt and pepper
1 egg
1/2 c. milk
1 c. flour
1 c. Golden Dipt breading
2 to 3 tbsp. oil
1 lemon

Pound veal to tenderize. Salt and pepper to taste. Beat egg and milk together. Dip veal into flour, then into egg mixture, then into breading. Heat oil in pan (approximately 350 degrees). Brown veal. Serve hot. Garnish with lemon wedge. Serves 4.