There are four types of veal. The most expensive is milk-fed (don’t buy it). The cheapest is sandwich steak (which is actually beef). Then there are two types of baby beef found at Italian meat shops, but make sure they don’t screw you—the only thing more dishonest than an Italian taxpayer is an Italian butcher!
With a tenderizing mallet, lightly pound:
In a bowl, blend together:
Place veal in bowl with egg mixture and toss until all pieces are well coated.
On a platter, mix together:
To bread: Take piece of egg-coated veal from bowl and pat in bread crumbs until covered on both sides. Put onto a platter. Continue until all veal is breaded.
Fry cutlets, 2-4 at a time, in a large frying pan with approx. ½ inch vegetable or canola oil. Drain on paper towels. Serve with lemon wedges (to burst over top).