Step 1

Wrap each veal cutlet with plastic wrap and pound it with a meat tenderizer until it is flattened to 1/4-inch thick.

Step 2

Prepare the breading assembly line: Place flour in a wide, shallow bowl. Whisk together parmesan, eggs, parsley, salt, pepper, nutmeg, and milk in a separate bowl. Place breadcrumbs on a separate plate.

Step 3

Coat each veal cutlet in flour and shake off the excess. Next, dip them into the egg mixture, followed by the breadcrumbs. Make sure the cutlets are covered completely with breadcrumbs. Place coated cutlets on a plate, cover with plastic wrap, and refrigerate for 1 hour or overnight.

Step 4

Melt butter in a large skillet over medium heat. Pan-fry the breaded cutlets until golden brown, about 3 minutes per side. Serve on a platter and pour the juices from the pan over. Garnish with lemon slices. Serve and enjoy!