MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Veal, 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