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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Veal Cutlets
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. This helps them cook evenly.
- 2
Set up the Breading Station
Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and the last with breadcrumbs mixed with grated Parmesan cheese, salt, and black pepper.
Cooking
- 3
Bread the Cutlets
Dredge each veal cutlet in flour, shaking off any excess. Dip it into the beaten eggs, allowing the excess to drip off, and then coat it with the breadcrumb mixture, pressing gently to adhere.
- 4
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
- 5
- 6
Drain and Rest
Once cooked, transfer the cutlets to a plate lined with paper towels to drain excess oil. Let them rest for a couple of minutes.
Serving
- 7
Garnish and Serve
Sprinkle the cooked veal cutlets with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the top.
