With the flat side of a meat mallet, pound out the veal until it's about twice its original size. Dredge through flour, sprinkle on salt and pepper.
Combine beaten egg and buttermilk, and pass veal through the mixture. Coat veal with bread crumbs and pound lightly to make crumbs stick.
Heat butter or oil as hot as you can get it, and saute veal slices until golden brown on each side--about one minute on each side. Serve with potato pancakes and lemon wedges.
