Ingredients:

  • 4 veal cutlets, pounded thin
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup fine breadcrumbs
  • 1/2 tsp salt
  • Freshly ground black pepper
  • Vegetable oil for frying

Instructions:

  1. Pound the veal cutlets between plastic wrap until thin. Season both sides with salt and pepper.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet in flour, shake off excess, dip in egg, allowing excess to drip off, and coat with breadcrumbs, pressing gently.
  3. Place breaded schnitzels on a tray and refrigerate for 30 minutes.
  4. Heat oil in a large frying pan over medium-high heat. Once hot, add schnitzels. Fry until golden brown on one side (about 3-4 minutes), then flip and cook the other side.
  5. Transfer schnitzels to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and parsley.