Veal Milanese

Directions

1. 1
   Lay the veal out on a cutting board, and pound slices with a meat mallet to an even 1/4-inch thickness (or have your butcher do this for you).
2. 2
   Season the veal with 1/4 teaspoon salt.
3. 3
   Whisk together the eggs, parsley, lemon zest, and a pinch of salt in a shallow bowl.
4. 4
   Spread the flour and bread crumbs in two shallow bowls or rimmed plates.
5. 5
   Lightly dredge the veal in flour and tap off the excess.
6. 6
   Dip the veal in the beaten eggs, letting the excess drip back in the bowl, then coat the veal in bread crumbs.
7. 7
   Heat the vegetable oil and butter in a large skillet over medium heat.
8. 8
   When the butter is melted and the oil is hot enough that the tip of a piece of veal sizzles on contact, add a batch of veal to the skillet.
9. 9
   Cook until the veal is golden brown and crispy, about 2 minutes, then turn.
10. 10
    Cook until the second side is browned and crispy and the veal is just cooked through, about 2 minutes more.
11. 11
    Remove the veal, drain on paper towels, and repeat with the remaining veal.
12. 12
    Season the hot cutlets with remaining salt.
13. 13
    Serve this dish topped with a green salad, including tomato and some fresh mozzarella, dressed with a squirt of lemon juice.