- 8 slices white bread, crusts removed
- Flour for dredging
- 2 large eggs
- 2 tablespoons whole milk
- Kosher salt and freshly ground black pepper
- 2 veal cutlets (scaloppini) (about 2 1/2 ounces each), patted dry
- 1/4 cup unsalted butter, divided
- 2 lemon wedges
To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.