Instructions

• Grate the Pecorino, if needed.
• Mix the bread crumb ingredients in a bowl.
• Place the veal on a large cutting board.
• If the cutlets are large, cut them into serving portions with a chef's knife or kitchen scissors.
• Pound the cutlets well to tenderize them: Cover them with a large sheet of plastic wrap (to prevent a mess).
• Use a meat mallet or the bottom of a heavy frying pan to pound the first side of the veal.
• Lift the plastic, flip the meat over, cover it again with plastic wrap, and pound the other side.
• Discard the plastic wrap and wash your hands well if you touched the raw meat.
• Crack two eggs and add them to a small bowl, such as a pasta dish.
• Season the eggs with the salt and pepper and beat the eggs with a fork.
• Set up an assembly line from left to right with the veal, the bowl of eggs, the bread crumb mixture and a clean platter.
• Wear food-safe gloves if you have them.
• Use your hands to dip a cutlet in the beaten eggs, coating both sides.
• Let the eggs drip off, then place the piece of veal in the bread crumbs.
• Use your fingers to cover the veal with the bread crumbs, then pat them onto the meat firmly.
• Flip the veal over and bread the other side.
• Place the breaded cutlet onto the platter and continue until you have breaded all of the meat.
• Discard any leftover egg mixture and any bread crumb mixture that had raw meat dipped in them.
• Line a clean platter with paper towels.
• You'll need to fry the veal in two batches on the stove, unless you have an extra-large electric skillet (see notes).
• If using a 12-inch frying pan, heat it on the stove over medium-high heat.
• Add 3 tablespoons of olive oil to the pan and let it get hot.
• When the oil is sizzling, add some breaded veal cutlets to the pan in a single layer, fitting as many as you can.
• Fry the cutlets on the first side for almost three minutes, then flip them over and cook them for another two minutes.
• The veal should be golden brown on both sides, and when you cut into it, the meat should not be pink.
• Transfer the fried veal to the paper towel-lined platter.
• Dab both sides of the meat with the paper towels to absorb excess oil.
• Cover the veal loosely with foil.
• If the olive oil has turned dark after cooking the first batch, remove the pan from the heat and wipe out the pan with paper towels.
• Add another 3 tablespoons of olive oil so you can cook the next batch of cutlets in clean oil.
• Continue cooking the rest of the cutlets.
• Let the cutlets rest under the foil for at least five minutes before serving, to help keep them juicy.
• Note: Store leftover veal cutlets in the refrigerator for up to four days.
• Note: The leftovers are great in sandwiches.