Veal Cutlets with Parmesan Crust

Ingredients

• 8 veal cutlets (scallopini style), pounded thin
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 cup flour
• 2 large eggs, beaten
• 1/4 cup olive oil
• 2 tbsp butter
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Set Up Breading: Three stations - seasoned flour, beaten eggs, breadcrumb-Parmesan mixture.
2. Bread Cutlets: Season veal, dredge in flour, dip in egg, coat with breadcrumb mixture.
3. Rest: Let breaded cutlets rest 10 minutes for coating to set.
4. Cook: Heat oil and butter in large skillet. Fry cutlets 2-3 minutes per side until golden.
5. Drain: Transfer to paper towels briefly, then serve immediately with lemon.