Instructions:

Prepare the Ingredients:

1. Season the veal cutlets with salt and pepper on both sides.
2. Set up three shallow bowls: one for the flour, one for the beaten eggs, and one for the breadcrumbs.

Bread the Cutlets:

1. Dredge each veal cutlet in flour, shaking off the excess.
2. Dip it into the beaten eggs, ensuring it's fully coated.
3. Finally, coat it well with breadcrumbs. Gently press the breadcrumbs onto the cutlet to ensure they adhere. Shake off any excess.

Fry the Schnitzels:

1. Heat the oil or clarified butter in a large frying pan over medium-high heat. The oil should be deep enough to come halfway up the sides of the schnitzels.
2. Carefully place one or two schnitzels in the pan (do not overcrowd) and fry for about 2-3 minutes on each side, or until golden brown and crispy.
3. Remove the schnitzels and drain on paper towels. If needed, keep them warm in a low oven while you fry the remaining schnitzels.

Serve:

Serve the schnitzels hot with lemon wedges and a sprinkle of fresh parsley. Traditional sides include potato salad, cucumber salad, or a simple green salad.