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1
Preheat the oven to 250 F. Season the scallopine with salt and pepper.
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2
Whisk the eggs and milk together in a wide bowl.
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3
Mix the bread crumbs, grated Parmigiano-Reggiano, and parsley together on a plate or sheet of wax paper.
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4
Spread the flour out on a separate plate or sheet of wax paper.
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5
Dredge the scallopine in flour and tap off excess.
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6
Dip the floured scallopine into the egg mixture, turning well to coat both sides evenly.
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7
Let excess egg drip back into the bowl, then lay the scallopine in the pan of bread crumbs.
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8
Turn to coat both sides well with bread crumbs, pressing with your hands until the bread crumbs adhere well to the scallopine.
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9
Heat the olive oil and butter in a wide, heavy skillet until the butter foams, then subsides.
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10
Lay as many breaded scallopine into the pan as will fit without touching.
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11
Fry until the underside is golden, about 4 minutes.
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12
Flip the scallopine and fry until the second side is golden, about 3 minutes.
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13
As the scallopine fry, adjust the heat so they brown gently and slowly and the bits of coating that fall into the oil dont burn.
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14
There should be a steady bubbling around the scallopine, not a crackling and hissing.
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15
Transfer the scallopine to a paper-towel-lined baking sheet and keep warm in the oven.
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16
Remove as many browned bits from the pan with a slotted spoon as you can, and fry the remaining scallopine.
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17
Serve the scallopine immediately, garnished with wedges of lemon.
