680 veal scallop pine, sliced 6mm
2 whole eggs
240g.fine dry plain breadcrumbs
vegetable oil and butter
Dip each veal slice very lightly on both sides in the lightly beaten eggs, and then into the breadcrumbs. As you turn the cutlet over in the breadcrumbs, tap it into the breadcrumbs with the palm of your hand to get a better adherence of the crumbs to the meat. shake off all excess loose crumbs an pile the breaded slices on a dish until you are ready to cook them. (You may prepare them up to this point a few hours ahead of time).
Heat the oil and butter in a heavy frying pan over medium-heat (To make sure the fat is hot enough, test it with the end of a cutlet. If its sizzles, it is ready.) cook as many cutlets at one time as will fit in a single layer in the frying pan. When they brown on one side1 quickly turn them over. Remove them just as soon as they are brown and crisp on both sides, which will be very quickly. (Do not cook any longer than it takes to brown them or the meat will become dry.) Place the browned cutlets on kitchen paper, which will absorb any excess fat, and sprinkle with salt, Serve piping hot with lemon wedges, or with salad, or rice