Beat the egg with a pinch of black pepper (do not add salt, or the breading may not stick to the meat). Dip the veal cutlet in the egg, then in the breadcrumbs, then again in the egg and breadcrumbs.

Heat about 1/2 inch of olive oil in a nonstick skillet. Fry the cutlet for 2 minutes on each side (cooking time may vary depending on the thickness of the meat). Drain on paper towels, season with salt, and serve with lemon slices and rosemary.

Serve with 2/3 cup basmati rice (about 80 g) and a side salad of your choice.