|Veal round steak/Cutlet||1 1⁄2 Pound (Cut 1/2 Inch Thick)|
|Eggs||2 , beaten|
|Instant mashed potato flakes/Buds||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
Cut meat into 6 serving-sized pieces; pound to 1/8 inch thickness.
Cut slits in fat edges to prevent curling.
Combine eggs and 2 tablespoons water; stir together dry potatoes and cheese.
Dip each piece of veal in egg mixture, then in potato mixture; repeat dipping to give each a second coating.
In skillet brown the meat in hot oil 3 minutes on each side. (Electric skillet 350°.)
Serve with lemon.