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1
Season each piece of veal with Essence.
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2
Place each portion of veal between two sheets of plastic wrap.
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3
Gently pound the veal very thin.
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4
Season the flour and bread crumbs with Essence.
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5
In a mixing bowl, whisk the eggs and milk together.
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6
Season the egg wash with Essense.
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7
Dredge the veal in the flour.
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8
Dip the veal in the egg wash, letting any excess drip off.
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9
Dredge the veal in the bread crumbs, coating each side completely.
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10
In a large saute pan, heat the olive oil.
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11
When the oil is hot, pan-fry the veal for 2 minutes on each side.
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12
Remove from the oil and drain on a paper-lined plate.
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13
Season the veal with Essence.
