- 1 Pound veal cutlets
- 1 Cup panko
- 2 Teaspoons freshly squeezed lemon juice
- 1 Tablespoon parsley flakes
- 1 egg (beaten)
- Canola oil for frying
With a meat hammer, pound the veal until it is less than 1/4-inch thick.
Into a large skillet, pour the oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of panko.
Beat egg, and add 1 teaspoon lemon juice. Add parsley to panko.
Dredge meat in egg, then breadcrumb, mixtures; fry until golden brown on each side.
Sprinkle with remaining lemon juice.