Prepare the Cutlets: Place the veal cutlets between two sheets of plastic wrap and gently pound them to about ¼ inch thickness using a meat mallet.
Season: Sprinkle both sides of the cutlets with salt and black pepper.
Set up the Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs and grated Parmesan.
Coat the Cutlets: Dredge each cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture.
Heat the Oil: In a large skillet, heat about ¼ inch of vegetable oil over medium heat until shimmering.
Fry the Cutlets: Carefully add the breaded cutlets to the hot oil, frying in batches if necessary. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
Drain and Serve: Remove the cutlets from the skillet and place them on paper towels to drain excess oil. Serve hot with lemon wedges for squeezing over the top.
