Ingredients

• 2 (6 ounce) veal cutlets
• wax paper
• 1/2 cup flour
• salt & pepper
• 1 egg (beaten)
• extra virgin olive oil (a drizzle)
• 1 cup cracker meal or 1 cup crushed corn flakes
• butter (for frying)
• 1/8 teaspoon nutmeg
• 1 lemon (cut into 4 wedges)

Instructions

1. Cover work surface with a sheet of waxed paper.

2. Arrange cutlets with a few inches between them on paper.

3. Over the cutlets, top with a second sheet of waxed paper.

4. Pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.

5. If they are already 1/4 inch, then you don't have to pound them.

6. Heat a large skillet over medium heat. Set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.

7. Place flour in 1 tin and season with salt and pepper.

8. In the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.

9. In the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.

10. I use crushed corn flakes that are sold in a box in the supermarket already crushed.

11. Dredge the veal completely in flour.

12. Then coat the veal evenly with egg on both sides.

13. Gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.

14. Add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.

15. When the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.

16. Remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.

17. Garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.