Classic Schnitzel

For the salad: Rinse the cucumber and cut in half lengthwise. Remove seeds and cut into slices. Mix with 1 teaspoon salt and let stand for about 30 minutes. Rinse the scallions and cut into thin strips (julienne). Rinse the cucumber slices and squeeze them well. Mix with scallions, 2 tablespoons of lemon juice and oil and season with salt, pepper and a little sugar to taste.

For the schnitzel: Place in separate dishes the flour, eggs and breadcrumbs. Lightly beat the eggs. 

Rinse the veal, pat dry and if necessary flatten (about 4 mm thick) (approximately 1/4 inch) and season both sides with salt and pepper. Dredge veal in flour, then dip in egg and coat with breadcrumbs, pressing lightly. Cook in hot butter in a skillet until golden brown, about 5 minutes, spooning butter over veal occasionally and turning veal once.