Title: Veal cutlets milan style
 Categories: Meats, Italian
      Yield: 6 Servings
 
      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