Breaded Veal Cutlets Recipe

Preheat oven to 275 degrees. Halve any scallops that are large; sprinkle both sides of each piece with salt and pepper and let stand at room temperature 10 to 15 minutes. Place flour on a piece of waxed paper; put eggs in pie plate, and crumbs in another pie plate. Line up on counter near stove. Flour both sides of cutlets, dip in eggs, then in crumbs. Heat clarified butter and oil in heavy 12-inch skillet over moderately high heat about 2 minutes, or until a cube of bread sizzles in it. Brown half the breaded scallops quickly, about 3 minutes to a side. Remove to a shallow pan lined with paper toweling and set, uncovered, in the oven. Brown remaining half the same way. Serve at once with lemon slices.