Veal Milanese

Instructions

1. Prepare the veal
   Using a sharp knife, make small cuts around the edges of each cutlet to prevent curling during cooking. If the cutlets are thick, gently pound them between sheets of plastic wrap until they're about 1/4 inch thick. Season both sides with salt and pepper.
2. Set up breading station
   Arrange three shallow dishes in a row. Place the flour in the first dish, beaten eggs in the second dish, and breadcrumbs in the third dish. Season the flour and breadcrumbs with a pinch of salt and pepper.
3. Bread the cutlets
   Working with one cutlet at a time, dredge it in the flour, shaking off any excess. Dip into the beaten eggs, allowing excess to drip off. Finally, press into the breadcrumbs, ensuring an even coating on both sides. Place the breaded cutlets on a plate and let rest for 5 minutes to help the coating adhere.
4. Cook the cutlets
   In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and foaming. Add the cutlets (you may need to cook in batches to avoid overcrowding) and fry for 3-4 minutes on each side until golden brown and crispy. If cooking with bone-in cutlets, you can briefly stand them on the bone edge to ensure even cooking.
5. Drain and serve
   Transfer the cooked cutlets to a paper towel-lined plate to absorb excess oil. Sprinkle with a little salt while still hot. Serve immediately with lemon wedges on the side and garnish with fresh parsley sprigs. Traditional accompaniments include a simple arugula salad or roasted potatoes.