INGREDIENTS:

• 4 veal cutlets pounded thin
• 1 cup all purpose flour
• 2 eggs beaten
• 2 cups plain bread crumbs
• ground pepper and salt
• 2 tablespoons water
• lemon slices for decoration

DIRECTIONS:

1. Beat the veal cutlets thin
2. Season cutlets with salt and pepper
3. Put flour in one bowl, eggs and water (beaten together) in a second, and bread crumbs in the last.  Dip each cutlet through the flour bowl, then the egg/water mix, and finally, through the bread crumbs
4. Generously coat skillet with lard or vegetable oil
5. Cook for about 2 minutes per side on medium level heat
6. Garnish with lemon slices.

SERVINGS:

Makes sufficient sauce for 4 servings.