Step 1

First, rinse parsley and chop it finely, set aside.

Step 2

In one bowl. Whisk together eggs and milk. Set aside.

Step 3

In a second bowl, mix together bread crumbs, pecorino cheese, garlic powder, and parsley.

Step 4

Set the bowls next to one another, side by side for easy prep.

Step 5

Dip each veal cutlet into the egg mixture and coat both sides. Then dip into the bread crumb mixture, one at a time and pat lightly to coat evenly on both sides. Place each breaded veal cutlets onto a plate and continue until all cutlets are done. Set aside.

Step 6

Wash your hands.

Step 7

Next, prepare a large plate covered with 2 sheets of paper towels, and set it near the stove.

Step 8

Meantime, in a deep frying pan, heat oil on high heat. When the oil is HOT, lower the heat to medium-low and gently add a few veal cutlets. Do not add too many cutlets, this will cool down the oil and making the cooking time longer.

Step 9

Fry cutlets until golden brown on both sides, about 1 minute for each side. Because the veal is so thin, they cook very quickly, no need to over fry them.

Step 10

Remove from oil and drain onto paper towels. Continue until all cutlets are done. Transfer cutlets onto a serving platter and serve.

Step 11

Serves 6 to 8