Set up your dredging stations by prepping one large shallow bowl filled with your flour, another filled with your egg mixture, and the last filled with breadcrumbs. To make the egg mixture, simply beat eggs with milk.

Prep your veal cutlets on a plate or cutting board. Pat them dry with a paper towel, and season on both sides with sea salt and black pepper to taste.

Dredge your veal cutlets. Work in stages by first dredging your veal into the flour, making sure both sides are coated, then dredge into the beaten egg mixture being sure to fully coat. Before dredging in the breadcrumbs, make sure the let the excess egg drip off the veal. Then, use your fork to ensure the breadcrumbs fully coat the cutlet.

Use a large skillet to cook your veal culets so you can work quicker. Heat the oil over medium-high heat and once the oil is hot, add the veal cutlets in. You can tell if it’s hot enough just by tossing in a few breadcrumb crumbs and seeing how the hot oil reacts to it. If nothing happens, your oil isn’t hot enough. It should sizzle and bubble.

Cook the veal about 2-3 minutes per side until golden brown. The internal temp should also read 145 degrees Fahrenheit minimum, but also no more than 165. If the oil starts to smoke or splatter uncontrollably, lower the heat until it isn’t so hot.

Let your cooked veal cutlets cool off and drain the excess oil on a large plate lined with paper towels. When all the cutlets are cooked, serve however you like! See above for serving suggestions.