1. Pound cutlets to 1/8 in thickness with wooden mallet
2. Dredge veal in eggs and coat with crumbs.
3. Heat skillet over medium-high heat and add oil.
4. Cook veal 1-2 min per side.
5. Serve with lemon and crème fraiche**.

* To make veal parmesan, decrease cooking time to 1 min per side, cover veal with slices of mozzarella, tomato sauce and grated parmesan.  Bake for 15 min at 375°F or until cheese is melted.

**Do not include if making Veal Parmesan