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Breaded Veal Cutlets

1 1/2 pounds fillet or neck of veal. Crisco for frying, 1/2 teaspoon chopped parsley, 1/4 teaspoon grated lemon rind, salt and pepper, egg and breadcrumbs. Cut meat into thin slices, which afterwards trim into neat fillets. Beat egg, mix with it parsley, lemon rind, good seasoning of salt and pepper. Brush cutlets over with this preparation, coat them carefully with breadcrumbs, fry quickly and lightly in hot Crisco. Serve with either tomato or piquante sauce, or, when gravy is preferred, brown little flour in Crisco in frying pan, add little salt and pepper, pour in 1/4 of a pint of hot water, boil up, and strain.