Ingredients

Method

Pound the veal cutlets between two pieces of plastic wrap until they are about 1/4 inch thick. Season both sides with salt and pepper.

Dredge each cutlet first in flour, then in the beaten eggs, making sure to let the excess egg drip off, and finally in the breadcrumbs, ensuring each cutlet is fully coated.

In a large, deep skillet, heat the oil over medium-high heat until it's around 165°C (330°F). Be sure there's enough oil to fully submerge the cutlets.

Fry each cutlet until golden brown on both sides, about 2-3 minutes per side.

Drain the cutlets on paper towels and serve garnished with lemon slices.