1 1/2 lbs. beef or veal, cut in 6 pieces
1/2 c. fine dry bread crumbs
1/3 c. grated Parmesan cheese
1/3 c. flour
6 tbsp. butter
2 tbsp. lemon juice
2 eggs
2 tbsp. cold water
2 tbsp. oil

Pound beef with meat mallet to form cutlets not more than 1/4 inches thick. Sprinkle both sides with lemon juice; let stand 30 minutes. Sprinkle both sides with salt and pepper. Blend eggs, water and oil; set aside.

Combine crumbs and Parmesan; set aside. Coat cutlets with flour. Dip in egg mixture then in the cheese crumb mixture; let stand 15 minutes. Melt butter in large skillet. Cook 2 cutlets at a time in hot butter. Brown one side for about 3 minutes; carefully turn with spatula and brown second side. Place cutlets on baking sheet in warm oven while cooking remaining meat. Makes 6 servings.