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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).
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2
Season the veal with 1/4 teaspoon salt.
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3
Whisk together the eggs, parsley, lemon zest, and a pinch of salt in a shallow bowl.
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4
Spread the flour and bread crumbs in two shallow bowls or rimmed plates.
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5
Lightly dredge the veal in flour and tap off the excess.
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6
Dip the veal in the beaten eggs, letting the excess drip back in the bowl, then coat the veal in bread crumbs.
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7
Heat the vegetable oil and butter in a large skillet over medium heat.
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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.
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9
Cook until the veal is golden brown and crispy, about 2 minutes, then turn.
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10
Cook until the second side is browned and crispy and the veal is just cooked through, about 2 minutes more.
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11
Remove the veal, drain on paper towels, and repeat with the remaining veal.
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12
Season the hot cutlets with remaining salt.
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13
Serve this dish topped with a green salad, including tomato and some fresh mozzarella, dressed with a squirt of lemon juice.
