Veal Cutlets - cooking recipe

Ingredients

6 Veal cutlets, on the bone
2 eggs, beaten
fine dry breadcrumbs
1/4 to 1/2 cup butter
salt
lemon wedges

Preparation

Trim the cutlets, flatten them lightly with a cutlet bat, and with a sharp knife make nicks round the edges so that they will not curl up when cooking.
Dip the cutlets into the beaten eggs and then coat them with breadcrumbs, pressing them well into the meat to form an even coating.