Directions

1. Pat dry the veal cutlets (or pork chops), then beat them into thin slices with a meat tenderiser. Season the meat with salt and pepper.

2. Put the flour in a shallow bowl, the whisked eggs in another, and the breadcrumbs in a third one.

3. Roll the slices in the flour. Shake a little to remove any excess flour, then transfer it to the egg mixture with a fork. Once evenly covered, roll it in the breadcrumbs too.

4. Heat a shallow layer of oil in a pan and fry the cutlets on both sides until golden brown (usually two to three minutes per side). Only add the meat once the oil is hot to avoid the breading becoming soggy.
5. Remove from the frying pan and place them on a plate covered with a paper towel.
6. Serve with mashed potato, a sprinkling of chopped parsley, and a slice of lemon.