1 quart of canola oil
1 pound veal cutlets, pounded thin
1½ cups of flour with generous amounts of salt and pepper ground in
4 eggs, beaten in a bowl
3 cups of panko breadcrumbs
1 lemon cut into wedges
1) Heat the oil to around 375 degrees in a pot. Put a pinch of breadcrumb in the pot to see if the oil is boiling yet if you don’t have a thermometer. If it’s sizzling it’s good to go.
2) Dredge both sides of the veal in flour, shake off the excess, then dip both sides in the egg, shake off the excess, and finally coat both sides in breadcrumbs.
3) Fit a few cutlets in the oil at a time and let cook in the oil, flipping once, until they are golden brown, about five minutes total. Once they are golden brown they are done. Take the cutlets out and let cool on a wire rack to drip the extra oil off.
4) Serve with tons of lemon slices and fresh parsley.