| 1 |
Lightly pound the cutlets on both sides till they are as thin as you can get them without tearing. Season them with salt and freshly ground black or white pepper. Taking one cutlet at a time, dredge it in flour, dip it in the beaten eggs, then cover it with bread crumbs. |
| 2 |
Once all the cutlets have been breaded, heat the butter in a large frying pan on medium. Once the butter bubbles have gegun to subside, put in as much of the veal as will fit without crowding the pan. Fry the veal quickly, a minute per side, till all the cutlets are done. |
| 3 |
Sprinkle the cutlets with parsley and arrange the lemon wedges. Serve with fried or boiled potatoes and a green vegetable, such as asparagus or green beans. |
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