Veal Schnitzel with Lemon and Parsley

Method

1. Preheat oil in a deep fryer or large skillet to 350°F (175°C)
2. Dip each veal cutlet in flour, shaking off excess
3. Dip in beaten eggs, then coat with breadcrumbs
4. Fry until golden brown and crispy, about 3-4 minutes per side
5. Drain on paper towels and season with salt and pepper
6. Serve with lemon wedges and chopped parsley on top
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.