If using bone-in veal, trim and butterfly or use boneless scalloped veal or chicken breasts sliced horizontally into 1/4"–1/2" cutlets. Place each cutlet between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound from the center out to an even thickness of about 1/4" (6 mm). This ensures even cooking. Pat dry with paper towels.

Season both sides of each flattened cutlet with the kosher salt and freshly ground black pepper. Set aside while you prepare the breading station.

Breading station

Set up three shallow dishes

Place the flour in the first shallow dish and spread into an even layer. In the second dish, whisk together the eggs and milk (or water) until smooth. In the third dish, combine breadcrumbs, chopped parsley, oregano, thyme (if using), garlic powder and grated cheese; mix thoroughly so herbs and cheese are evenly distributed.

Dredge the cutlets

Working with one cutlet at a time, lightly coat it in flour and shake off excess (this helps the egg adhere). Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture, coating thoroughly and gently pressing so breadcrumbs adhere well. Place breaded cutlets on a wire rack set over a baking sheet. Repeat with remaining cutlets. For an extra-even crust, allow the breaded cutlets to rest 10–15 minutes at room temperature so the coating sets.

Frying

Heat fat

In a large skillet (preferably stainless steel or cast iron) warm the butter and oil together over medium-high heat until the butter foams and the fat reaches 325°F–350°F (medium to medium-high). If you don't have a thermometer, the surface should shimmer and a few breadcrumbs sizzled in the pan should turn golden in roughly 30–40 seconds.

Pan-fry cutlets

Working in batches (do not crowd), add cutlets to the hot fat, presentation side down first. Fry until the underside is golden brown and crisp, about 2–3 minutes. Flip carefully and fry the second side another 2–3 minutes, adjusting heat so the crust browns but does not burn and the interior reaches a safe temperature (165°F for chicken; veal is done when opaque and reaches 145°F with a short rest). Use a spatula and tongs to avoid puncturing the crust.

Transfer cooked cutlets to a wire rack set over a baking sheet or to a paper towel-lined plate to drain briefly. If cooking in batches, keep finished cutlets warm in a 200°F oven on a rack while you cook the rest.

Squeeze fresh lemon over the cutlets just before serving.

Optional garnish / pasta (to serve as pasta section pairing)

Prepare pasta

If serving with pasta, toss the hot cooked spaghetti or linguine with 1 tablespoon olive oil, the grated Parmigiano-Reggiano and torn basil or parsley so the noodles are lightly coated. Season to taste with salt and pepper. Plate a portion of pasta and top with a warm cotolette (or serve cutlet alongside). Garnish with extra grated cheese and a lemon wedge.