Cover work surface with waxed paper.

Arrange veal cutlets on the waxed paper with space between them.

Top cutlets with another sheet of waxed paper.

Pound cutlets to 1/4-inch thickness using a skillet or mallet.

If cutlets are already 1/4 inch thick, skip the pounding step.

Heat a large skillet over medium heat.

Prepare three shallow dishes: one with flour seasoned with salt and pepper, one with beaten egg seasoned with salt, pepper, and olive oil, and one with cracker meal or crushed corn flakes.

Dredge each veal cutlet completely in the flour.

Coat the floured cutlet evenly with the beaten egg on both sides.

Press the egg-coated cutlet into the cracker meal or crushed corn flakes, ensuring it is well coated.

Place the coated cutlets on a plate.

Add oil and butter to the skillet.

When the butter foams, add the veal and cook for 3-4 minutes per side, until golden brown and cooked through.

Remove to a warm plate.

Sprinkle with nutmeg.

Garnish with lemon wedges, to be squeezed over the schnitzels before eating.