Instructions

1. Place veal between plastic wrap and pound thin with meat mallet.
2. Season with salt and pepper.
3. Set up three shallow dishes: flour, beaten eggs, panko breadcrumbs.
4. Dredge veal in flour, shaking off excess.
5. Dip in beaten egg, then coat in panko.
6. Heat butter in large skillet over medium-high heat.
7. When butter foams, carefully place cutlets in pan.
8. Cook for 2-3 minutes per side until golden and cooked through.
9. Transfer to serving plate.
10. Squeeze fresh lemon over cutlets.
11. Garnish with fresh parsley.
12. Serve immediately.