Using a meat mallet, pound each cutlet until it is about 1/4” thick. Set aside on a small tray and set up the breading station.

In a shallow bowl mix the whole milk with the egg together well.

In a second shallow bowl, add the flour, salt, and pepper.

In a third shallow bowl add the plain breadcrumbs.

In a deep skillet add the vegetable oil for frying and heat to 350 degrees. Prepare a separate plate or baking sheet lined with a paper towel and set aside. (You just need enough oil to cook one side at a time, so about 1/8 to ¼ inch deep of oil.)

Coat each piece of the meat in the flour mixture, then dip into the egg mixture. Finally dip into plain breadcrumbs and place them on the parchment lined tray.

Gently add each piece of veal, one at a time, into the preheated oil and cook for about 3 minutes on each side.

Remove from the pan and let drain on the tray/plate lined with a paper towel.

Squeeze the juice from ½ a lemon on the meat and serve, garnished with fresh chopped parsley, salt & pepper.