Prepare the breading station

• Set out three bowls: flour seasoned with salt and pepper, beaten eggs, and breadcrumbs mixed with grated parmesan.

Bread the veal

• Dredge each cutlet in the flour, shaking off the excess.
• Dip it into the beaten egg, then press it firmly into the parmesan breadcrumbs on both sides.

Fry the cutlets

• Heat the olive oil in a frying pan over medium-high heat.
• Fry the cutlets until deep golden and crispy, about 3 min per side.
• Drain on a cooling rack.

Serve

• Season with salt and serve immediately with lemon wedges.