8 veal cutlets, 1/2 inch thick
1 egg, well beaten
1 tbsp. water
1 c. dry bread crumbs
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried parsley
1/3 c. butter
1/2 c. liquid

Dip each cutlet in egg beaten with water, then in mixture of bread crumbs, salt, pepper, and parsley. Place on waxed paper and let stand 30 minutes. Melt butter in large skillet and saute cutlets, a few at a time, until golden brown. Return browned cutlets to skillet and add liquid (milk, water, tomato juice or sour cream). Cover and cook slowly until tender, about 30 minutes. Serve with lemon slices. If desired, add sour cream to pan drippings to make sauce.