4 oz Veal cutlets; boneless
1/4 c  Oil
2    Eggs
1/4 c  Butter
1 c  Bread crumbs; dry
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. Per serving:
427 cal, 26 g pro, 12 g car, 30 g fat, 189 mg chol with butter, 314 mg sod