|Veal cutlet||1 Pound (4 Servings)|
|Flour||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Salad oil||2 Teaspoon|
|Dry bread crumbs||1 Cup (16 tbs)|
If veal is more than 3/8 inch thick, flatten with the side of a wet rolling pin.
Dip meat in a mixture of flour, salt and pepper.
Mix egg and 2 teaspoons oil together and dip meat in the mixture.
Dredge in dry crumbs.
Chill for a 1/2 hour to set the crumbs.
Heat butter and oil together in a skillet and saute cutlets on both sides until golden, allowing about 8 to 10 minutes per side on medium heat.