2 lbs veal scaloppine
2 cups grated bread
2 eggs
1/4 cup milk
1 tsp salt
1/2 cup flour
oil

Beat with a fork the eggs, milk and salt.
Flour scaloppine, after flattening them to 1/8" thickness with a cleaver or a mallet. Then pass into the grated bread, on both sides.
Heat oil until it is very hot and deep fry scaloppine on high fire for about 2 minutes per side. They will toughen if kept longer.
Serve hot or at room temperature, with lemon slices.