Preparation Steps

• If the veal cutlets are not already thin, place them between two pieces of plastic wrap and gently pound them to about 0.6 cm thickness.
• Set up a breading station with three shallow dishes. Place the flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third. Season the flour and breadcrumbs with salt and pepper.
• Dredge each veal cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat both sides with breadcrumbs, pressing gently to adhere.
• In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and shimmering.
• Carefully place the breaded veal cutlets in the hot skillet, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and cooked through.
• Remove the cooked veal from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
• Reduce the heat to medium. Add the chicken broth and lemon juice to the same skillet, scraping up any browned bits from the bottom of the pan.
• Bring the sauce to a simmer. Whisk in the cold butter, one cube at a time, until the sauce is emulsified and slightly thickened. Season with salt and pepper to taste.
• Return the veal cutlets to the skillet and spoon the sauce over them. Garnish with chopped fresh parsley.
• Serve immediately.