4 oz veal cutlets; boneless
1/4 cup oil
2 eggs
1/4 cup butter
1 cup bread crumbs; dry
1 lemon wedges

Place veal between sheets of waxed paper or foil. With smooth-surfaced mallet or rolling pin pound to 1/4-inch thickness. In shallow dish beat eggs; place bread crumbs in second shallow dish. Coat cutlets with egg, then bread crumbs.

Gently press crumbs so they adhere. In heavy skillet heat oil and butter; add cutlets; fry about 1 minute per side or until golden brown and crisp. Drain on paper towels. Serve immediately with lemon wedges.

NOTE: Chicken or turkey cutlets can be substituted.

Yield: 6 servings