- Beat or pound the veal cutlets until very thin.
- Lightly salt and pepper the veal cutlets.
- Dip the pieces of veal into a dish of the flour, coat both sides and shake off the excess flour.
- The flour coating will help the egg coating to adhere.
- Dip the pieces of floured veal into the dish of the beaten raw egg and coat both sides.
- Press the pieces of veal into a bowl of fine white bread crumbs.
- Coat both sides with crumbs.
- Let the bread crumbed veal slices dry flat for at least ½ hour.
- Heat the butter or lard in a large frying pan. Lard has the advantage of not scorching as easily as butter and lard makes a tastier browned coating.
- Sauté the cutlets until they are a golden brown.
- The thin cutlets will cook quickly, it will not take long.
- Perhaps 4 minutes on each side.
- You will know when to turn it over, the bottom breading will be a golden brown.
- Do not cover finished cutlets with a cover.
- The steam will soften the bread crumb coating and it will fall off.