6 veal cutlets
Salt and pepper
Grating of nutmeg
2 tbsp. flour
2 eggs, beaten
1 c. bread crumbs
1/4 lb. butter
3 lemons, halved

Trim the meat and remove gristle. Gently flatten and season with salt, pepper and nutmeg. Flour and dip the cutlets in the beaten egg and coat with bread crumbs.

Melt the butter in a pan and saute the cutlets at a moderate heat until golden brown on both sides. Sprinkle with salt and garnish with lemon halves.