Combine egg and milk in a shallow bowl; set aside.

Rinse veal; sprinkle both sides with salt and freshly ground pepper. Dredge veal in flour and dip into egg mixture. Dredge in breadcrumbs, coating well. Chill veal at least 1 hour so that coating will adhere to veal.

Melt butter in a 12-inch skillet over medium high heat. Sauté veal in skillet for about 3 minutes per side, or until nicely browned. Drain well on paper towel. Serve immediately. Yield: 4 servings.