Serves 6
| 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.