Mix egg and milk together.
Stir salt and pepper into bread crumbs.
Dip veal pieces in egg & milk mixture, then in flour, then in egg & milk mixture again, then in bread crumbs. Lay breaded cutlets on a wax paper lined plate and put in refrigerator about 10 to 15 minutes before frying.
Add about 1/4 cup Crisco (or vegetable oil) to frying pan. Fry breaded cutlets over medium-high heat about 5 to 7 minutes per side or until golden brown on both sides
Recipe submitted by Robbin on 4/30/00