This recipe can be used to make a veal milanese or you can add a bun and make a delicious sandwich, the recipe is the same.

Ingredients:
Veal Cutlets (I like to get them as thin as possible)
Bread Crumbs (I use the Italian style)
All purpose flour
3 Eggs
1 tablespoon cream or milk
Salt
Pepper
Oil for frying

Directions:
Place the flour in a large flat plate, mix in salt and pepper and set aside. In shallow dish mix the eggs and cream and set aside. In another flat plate add the bread crumbs and set aside.

In the meantime heat the oil in a frying pan or sauté pan until very hot. This is not a deep fry so there should be enough oil to cover the entire bottom of your pan but not so much that your veal will be immersed in oil. 

Salt your veal. Begin by dipping the veal in the flour on both sides, shake off any excess flour. Dip in the egg mixture and then dip in the bread crumbs until your veal is completely covered. This will be your breading assembly line. 

Once your oil is hot carefully place your breaded veal into the frying pan and fry until a nice golden brown colour, approximately 3-4 minutes on each side. Flip over using a spatula/flipper and continue to fry on the other side for another 3-4 minutes, or until golden brown. Continue this process with all the veal. 

When your veal is finished cooking remove using a slotted spatula/flipper and place on a paper towel lined plate, in order to soak up excess oil. 

I opted for the sandwich version of this dish, so I placed my veal onto a lightly toasted kaiser roll and added a sautéed onion and mushroom mixture and finished it off with just a bit of mayo. YUM.