|6 thin veal cutlets (4 oz)||Dash black pepper|
|2 eggs, beaten||6 tbsp lemon juice|
|3 tbsp flour||3 tbsp capers|
|1-½ cups dry bread crumbs||3 tbsp chopped green onions|
|3 tsp olive oil||3 tsp margarine|
Dip each veal cutlet into beaten egg. Set aside. Combine the flour and bread crumbs on a plate and coat each veal cutlet in the mixture. Set aside.
Heat the oil and margarine in a large skillet over medium heat for 20-30 seconds. Add the breaded cutlets and cook for 2 minutes on one side. If they overlap, cook in two batches. Turn and sprinkle with black pepper. Add the lemon juice, capers and green onions. Cook an additional 2 minutes. Remove from skillet and serve.
Variation: Preheat oven to 350ºF. Heat the oil and margarine. Place the cutlets in a roasting pan and bake for 5-6 minutes, turning if necessary.