Ingredients

• 1 c. flour
• salt and white pepper
• 2 large eggs, lightly beaten
• 2 T. milk
• 1 c. cracker meal or fine bread crumbs

• 4 veal cutlets, pounded thin and CHILLED
• vegetable oil
• lemon
• Kosher dill pickles

Directions

1. Whisk milk and eggs together.
2. Place 3 dishes in line for coating: flour, egg mix, crackers
3. Coat veal in flour, egg, crackers.
4. Place in one layer on baking sheet and refrigerate 30 min. or more.
5. Pour oil in skillet to 1/4″ deep; heat over medium-high.
6. Add cutlets one at a time.
7. Cook until golden, 2-3 min. per side.
8. Transfer to paper towel lined sheet and keep warm.
9. Serve with lemon wedge (for juice) and pickle.