Cut veal into about 6 serving pieces. Place cutlets between plastic wrap and
pound cutlets with the edge of a heavy plate or meat hammer to about 1/ 8-inch thickness.
Stir together egg and milk. (Do not let egg get bubbly when you beat it as this
makes the coating uneven.)
Mix together the flour, salt and pepper.
Dip veal into seasoned flour, patting gently to remove excess flour. Dip cutlet
into egg mixture, making sure the entire surface is covered, allowing excess moisture
to drip off. Place cutlet in plate with crumbs, patting gently to make sure entire
piece is covered with crumbs.
Place on a rack to dry for about 15 to 20 minutes before frying. Do not chill
this food before frying as this will tend to make it absorb more of the fat.
Melt butter in a skillet. Sauté over low heat about 4 minutes on one side; turn
and cook about 3 minutes on other side, turn and cook until done, not more than
10 minutes in all.