1/2 lb veal leg cutlets, cut 1/8″ to 1/4″ thick
2 Tbsp all-purpose 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″ thickness. Combine flour and 1/4 tsp each salt and 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 oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes or until cooked through, turning once. Remove. Repeat with remaining butter, oil and cutlets.
Just before serving, sprinkle with lemon juice; season with salt and pepper.