Notes:

4 servings

Ingredients:

• 4 six ounce veal cutlets
• S & P
• Flour for dredging
• 1 egg
• 1 tsp water
• 1 cup fresh breadcrumbs ( crustless bread processed until fine)
• 1/4 cup unsalted butter
• lemon wedges

Recipe:

1. Pound cutlets thin between sheets of waxed paper or saran until evenly thin ( use rolling pin)
2. Sprinkle both sides with S&P and dredge lightly, but thoroughly  in flour.
3. Beat egg lightly with water and dip floured cutlets into mixture, then into fresh breadcrumbs, coating well. Using side of a knife, tap the cutlets lightly. Place on a rack in the fridge, uncovered, for 1 hour to dry. This will help crumbs adhere when they are being cooked.
4. Heat the butter  in large skillet or griddle until hot and, when it is hot, not browned or smoking, saute the cutlets in it until golden brown on both sides.
5. Arrange cutlets on heated serving platter and serve with lemon wedges.

Notes:

My favorite way to eat these is with cheese souffle and broccoli