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Pound the veal cutlets to an even thickness.
Set up a breading station with the flour, beaten eggs, and breadcrumb-parmesan mixture.
Dredge the veal in the flour, then dip in the egg, and finally coat in the breadcrumb-parmesan mixture.
Heat the vegetable oil in a large skillet over medium-high heat.
Fry the breaded veal cutlets until golden brown and crispy on both sides.
Drain on a paper towel-lined plate and season with salt and pepper.