- 4 veal cutlets (about 4 ounces each), pounded very thin, scallopini style
- Freshly ground black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 tablespoons water
- 2 cups plain, dry bread crumbs
- Vegetable oil, for frying
- Lemon wedges, for service
Pat the veal cutlets dry with paper towels. Season them with salt and pepper. Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and water in another, and bread crumbs in the last. Beat the eggs and water together. Dredge each of the veal cutlets first in flour, then egg wash and then the bread crumbs. Transfer the coated cutlets to a platter.
Heat a large straight sided skillet, filled half way up with vegetable oil, over medium-high heat. Carefully, transfer the coated cutlets into the hot oil to fry. Since they are so thin, the veal will cook very quickly, about 2 minutes per side. Drain the cutlets on a paper towel lined plate. Serve with lemon wedges.