Rinse and dry the veal cutlets, score the edges several times so that the meat does not bulge during frying. Carefully roll out the escalopes thinly between two layers of cling film using a small pastry roller or possibly a stick pot, or possibly pound them. Season with salt on both sides and season with pepper.
Put flour and breadcrumbs separately on two plates. Mix eggs in a deep dish with the milk and 1 Prs. Salt and paprika.
3. one by one turn the cutlets in flour to the other side and tap off the excess flour. Pull the meat through the egg, drain, turn in the breadcrumbs to the other side and press lightly until smooth. Shake off excess bread crumbs. The cutlets must be baked on the spot or the breading will be tough.
Heat the clarified butter in a large frying pan and fry the escalopes in turn until golden brown on both sides. Drain on kitchen roll.
Rinse the lemon in hot water, pat dry and cut into slices or quarters. Rinse and dry the parsley leaves. Arrange cutlets on a platter, garnish with lemon and parsley leaves.
Serve with green salad or salad of onion rings, endive, tomatoes, strips of yellow bell pepper and fennel in a lemon vinaigrette.
Tip: Instead of clarified butter, you can use butter in most cases.
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