Veal Milanese

Instructions

Preheat oven to 200 degrees F.

Prepare your dredging stations. Add flour and Italian Seasoning Blend to a shallow dish and stir together; Set aside. Add eggs to another shallow dish and beat until fully combined; Set aside. Combine salt pepper, garlic powder, and onion powder in a small dish. Pour breadcrumbs and half of the combined seasonings into a third shallow dish; Set aside.

Season both sides of the veal cutlets with the remaining teaspoon of combined seasonings. Dip each veal cutlet into the flour, coating both sides. Shake off any excess flour. Then, dip each cutlet into the egg mixture, ensuring both sides are coated. Last, dip each cutlet into the bread crumb mixture, ensuring both sides are fully coated. You may need to press the crumbs onto the veal. Set prepared cutlets on a plate.

Pour oil into a skillet over medium-high heat and heat it until the oil is shimmering. It is important that the oil is hot before beginning. Once oil is hot, add the veal and cook until cooked through, about 3-4 minutes per side. You might be able to cook two cutlets at a time, this will depend on the size of your pan and the size of the cutlets.

Remove the veal to a rimmed baking sheet fitted with a wire rack and place in the preheated oven, to keep the cutlets warm. Repeat the process with the remaining cutlets. Right before serving, squirt each cutlet with a lemon wedge.