ingredients

4 veal cutlets, 2 eggs (beaten), 1/2 cup finely ground breadcrumbs, lightly toasted in the oven, 3/4 cup butter (halve this if you use a non-stick pan)

making it

Trim away any fat, and nick the membranes lest they contract and make the cutlets curl while cooking.

In a dish, beat the eggs with a bit of salt and pepper.

Next, pound the veal cutlets with a meat mallet or a rolling pin.

Dip each side of the cutlet in the beaten egg, and then in the breadcrumbs, making sure it is completely coated.

Preheat the extra virgin olive oil in a pan, and fry the cutlets until they are golden brown on both sides.

Once finished, remove cutlet from pan and drain on a paper towel.

Serve garnished with parsley and a wedge of lemon.