Ingredients:

  • 1 lb veal cutlets (top round or loin), sliced thin
  • 3 cloves garlic (2 smashed, 1 minced)
  • 2 large lemons (1 for zesting/juicing, 1 for wedges)
  • 0.25 cup fresh Italian parsley, finely chopped
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1.5 cups panko breadcrumbs
  • 0.5 cup freshly grated Parmesan cheese
  • 3 tbsp neutral oil (grapeseed or avocado)
  • 2 tbsp unsalted butter
  • 0.5 tsp salt
  • 0.25 tsp white pepper

Instructions:

  1. Place the veal cutlets between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound from the center outward until they reach a uniform 1/4-inch thickness.
  2. Set up three shallow bowls for breading: the first with 0.5 cup flour, the second with 2 beaten eggs, and the third with 1.5 cups panko and 0.5 cup Parmesan. Mix the panko and cheese until thoroughly combined.
  3. Dredge one cutlet in flour, shake off the excess, dip in the egg, and then press firmly into the panko mixture. Pressing hard helps the crumbs adhere during the over high heat fry.
  4. Heat 3 tbsp neutral oil in your skillet over medium high heat. Add the 2 smashed garlic cloves and cook for 1 minute until fragrant and light golden, then discard the garlic.
  5. Carefully lay 2 cutlets into the hot oil (don't overcrowd!). Sear for 2 to 3 minutes per side until the breading is a deep, golden mahogany.
  6. In the last minute of cooking the final batch, drop in 2 tbsp unsalted butter and 1 minced garlic clove. Spoon the foaming butter over the meat until the aroma of roasted garlic fills the kitchen.
  7. Remove the pan from heat. Squeeze the juice of 1 lemon over the cutlets and sprinkle with 0.25 cup chopped parsley and fresh zest. Serve immediately with extra lemon wedges.