|Lemon juice||2 Teaspoon|
|Ground black pepper||To Taste|
|Flour||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Oil||1 Cup (16 tbs)|
Flatten veal cutlets with a meat pounder.
Sprinkle with lemon juice, salt and pepper and leave for 20 minutes.
Coat with flour, then dip into beaten egg and finally breadcrumbs, pressing them on to coat well.
Shallow fry coated veal cutlets in hot oil in a heavy frying pan over a moderate heat, turn when browned on bottom and cook until other side browns, about 8 minutes in all.
Too high a heat will burn coating.
Drain on absorbent paper before serving.
Place paper frills on bone ends.