Ingredients:

12 veal leg cutlets (about 1 1/2 pounds)
Kosher salt and freshly cracked black pepper to taste
Flour for dredging (about 1 1/2 cups)
4 large eggs, lightly beaten with 2 tablespoons milk
2 cups fine dry bread crumbs
1/2 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
1 lemon, quartered and seeded
2 tablespoons roughly chopped fresh parsley

Methods:

1. Place each cutlet between two pieces of waxed paper and pound with a meat mallet or other heavy blunt object such as a small frying pan to a 1/2-inch thickness.Dry the cutlets well with paper towels and season them generously with salt and pepper.Dredge each cutlet lightly with the flour, then dip in the egg mixture and then in the bread crumbs to coat.Place the breaded cutlets on a cake rack set over waxed paper and let them dry at room temperature for 15 minutes.

2. In a large heavy saute pan, heat the oil over medium-high heat until hot but not smoking. Add the veal in a single layer, in batches if necessary to avoid crowding, and saute just until nicely browned, 2 to 3 minutes per side; transfer the cutlets to a paper towel-lined platter as they are done and cover to keep warm

3. Pour the fat out of the pan, wipe out the pan with paper towels, then place it back over medium-high heat. Add the butter, swirling the pan so that it melts evenly.When the butter has reached a nutty golden brown color, immediately squeeze the lemon juice into the pan.Add the parsley and season with salt and pepper.

4. Remove the pan from the heat and pour the brown butter over the cutlets. Serve immediately.