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1
One at a time, place veal pieces in heavy 1-quart plastic bag, and pound thin with meat pounder.
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2
Place veal on large platter, and lightly salt and pepper both sides.
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3
Put flour in shallow bowl wide enough to hold a piece of veal flat.
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4
Put eggs and cream in a similar bowl.
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5
Beat to blend.
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6
Put bread crumbs in a third similar bowl.
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7
Heat oven to 175 degrees.
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8
Line baking sheet with parchment.
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9
Arrange bowls near stove, along with a platter covered with layers of paper towel and a small plate covered with layers of paper towel.
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10
Heat oil in an 11- to 12-inch skillet or sauteacute; pan, the deeper the better.
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11
When oil is quite hot, put parsley in strainer, put in oil, and fry 10 seconds.
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12
Remove parsley, draining well, and place on the small plate.
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13
Add butter to skillet, and adjust heat to medium.
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14
Put 1 slice veal in flour, cover well, then shake off excess.
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15
Dip in egg, turning to coat.
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16
Put in bread crumbs, coating well, then shake off excess.
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17
Put in skillet, and fry about one minute, gently moving pan in circular motion on the burner.
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18
Oil should be frothy.
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19
When breading looks bubbly and starts to brown, turn and cook another minute, then transfer to paper-towel-lined platter.
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20
Repeat with remaining veal, adjusting heat so crumb coating cooks gradually and evenly, without burning.
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21
Place the cooked, drained schnitzels on a baking sheet, and put in the oven until ready to serve, up to 15 minutes.
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22
Arrange veal on platter or individual plates.
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23
Garnish with lemon wedges and fried parsley, and serve with salad.
