An easy recipe but also quite fancy and perfect for having friends over! Veal cutlets lightly breaded in breadcrumbs and Parmesan cheese, served over a simple Arugula salad with capers, chopped hard boiled eggs, lemon and olive oil – it’s so delicious!
Add Canola oil to a large skillet to measure depth of 1/4 inch, and heat over medium-high heat. Work in batches, cook cutlets until browned and cooked through, about 2 -3 minutes per side. Transfer to a baking sheet and place in oven to keep warm.