Veal Parmesan “Four Seasons”

• 16 thin slices veal (as for scallopini)
• flour
• 3 eggs, well beaten
• ¼

Dip thin slices of veal in flour, then in beaten egg, and finally in a mixture of breadcrumbs, cheese and lemon rind. Sauté veal slices on both sides in oil or butter until golden brown. Serve immediately.