Preparation Steps

• Start by placing the veal cutlets between two pieces of plastic wrap. Using a meat mallet, gently pound the cutlets until they are about 1/2 inch thick. This helps to tenderize the meat and ensure even cooking. Season both sides of the cutlets with salt and pepper.
• In three shallow dishes, set up your breading station. In the first dish, place the flour. In the second dish, beat the eggs until well combined. In the third dish, mix together the panko breadcrumbs and the freshly grated Parmesan cheese. Add the chopped thyme and parsley to the breadcrumbs for added flavor.
• Take each cutlet and first coat it in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the cutlet into the breadcrumb mixture, ensuring it is well coated. Repeat this process for all the cutlets.
• In a large skillet, heat the canola oil over medium-high heat. Once the oil is hot, carefully place the breaded cutlets in the skillet, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side until they are golden brown and cooked through. Use a spatula to flip them gently.
• Once cooked, transfer the cutlets to a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite sides.