1/2 lb. veal leg cutlets, cut 1/8 to 1/4-in. thick
2 Tbsp. flour
1/2 cup unseasoned dry bread crumbs
1 egg, well beaten
1 Tbsp. butter
1 Tbsp. olive oil
Fresh lemon juice
Pound veal cutlets to 1/8-in. thickness.
Combine flour and 1/4 tsp. each of salt & pepper in shallow dish.
Place bread crumbs and egg in separate dishes.
Lightly coat cutlets with flour mixture. Dip into egg, draining slightly, then into bread crumbs, to coat both sides.
Heat 1/2 of butter and olive oil in large nonstick skillet over med.-high heat until hot.
Add 1/2 of cutlets; cook 3 to 4 min. or until cooked through, turning once. Remove cutlets; keep warm.
Repeat with remaining butter, oil and cutlets.
Just before serving, sprinkle with lemon juice; season with salt & pepper.
Makes 2 servings.
