4 top round veal cutlets, 1/4 inch thick
sea salt and pepper
a small hand-full of flour
1 egg, beaten with a splash of milk
a large hand-full of breadcrumbs, preferably Panko
2 TBS butter
Lemon wedges and parsley sprigs
Season veal to taste with salt and pepper. Dredge in flour, dip in egg mixture and coat well with bread crumbs. Place on a plate and refrigerate until firm (can be done early in the day.)
Panfry the cutlets in hot oil until golden brown on both sides, shake pan occasionally to keep the cutlets moving.
Heat the butter in a separate pan until hot and foamy.
Serve the cutlet with foaming butter and garnish with a lemon wedge and parsley - spaetzle and steamed veggies on the side. Rolled anchovies are another classic garnish for this dish.