4 boneless veal cutlets, 1/2 inch thick
1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 egg
2 tbsp. water
1 c. dry bread crumbs
1/2 c. shortening

Mix flour, salt, paprika and pepper. Coat cutlets with flour mixture; pound until 1/4 inch thick.

Beat egg and water until blended. Dip cutlets into egg mixture, then coat with bread crumbs.

In large skillet, brown cutlets quickly in shortening. Reduce heat; cover and cook 45 minutes or until meat is tender. Serve with lemon wedges.