1/2 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
2 tablespoons all-purpose flour
1/2 cup unseasoned dry bread crumbs
1 egg, well beaten
1 tablespoon butter
1 tablespoon olive oil
Fresh lemon juice
Pound veal cutlets to 1/8-inch thickness. Combine flour and 1/4 teaspoon each
salt and pepper in shallow dish. Place bread crumbs and egg in separate dishes.
Lightly coat cutlets with flour mixture. Dip into egg, draining slightly, then
into bread crumbs, to coat both sides.
Heat 1/2 of butter and oil in large nonstick skillet over medium-high heat until
hot. Add 1/2 of cutlets; cook 3 to 4 minutes or until cooked through, turning
once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.
Just before serving, sprinkle with lemon juice; season with salt and pepper.