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Method :
Put cutlets
in a shallow baking dish and pour milk over. Let stand at room
temperature 60 minutes, turning often. Put eggs in a flat dish (a pie
pan is fine). Drain milk from cutlets into eggs and beat them together
with a fork. Put some flour in another flat dish - about 1/3 cup and
bread crumbs in a third dish. Dip cutlets into flour, then in egg
mixture and finally in bread crumbs. Heat butter or margarine and oil in
large heavy skillet. Add cutlets and cook fairly quickly until well
browned and tender, about 3 minutes a side. Sprinkle with salt and
pepper. Serve immediately.
Serves 4
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