ingredients

• 2 pounds thinly sliced veal scaloppine 
• 4 large eggs 
• 1 1/2 cups all-purpose flour 
• 2 cups plain dry bread crumbs 
• 1/2 cup of shredded Parmesan cheese 
• 2 teaspoon lemon zest {optional} 
• 1 teaspoon dried basil 
• 1 teaspoon oregano 
• 1 teaspoon dried thyme 
• 1/2 teaspoon salt 
• 1/8 teaspoon black pepper 
• 2 cups vegetable oil 
• Arugula Lemon wedges

cooking

1. Set out three shallow dishes. 
2. In one shallow dish, beat eggs and add the salt and pepper. 
3. Add the flour into another shallow dish. 
4. Mix together the bread crumbs, Parmesan cheese, lemon zest, basil, oregano and thyme in a third shallow dish. 
5. Pat the veal dry with a paper towel. Season both sides of the veal with salt and pepper. 
6. Set the three bowls in the following order: flour, eggs and then the breadcrumbs. Set a large plate at the end. 
7. Start with 1 piece of veal and dip it first in the flour. Shake off the excess flour. 
8. Then place the veal into the eggs making sure to completely coat both sides. 
9. Lastly, place the veal into the bread crumb mixture and press crumbs into the veal. Set the piece of veal aside on large plate and continue with remaining veal. 
10. Add the vegetable oil to a large skillet over medium-high heat and heat until shimmering. 
11. Add one piece of veal to the oil and cook for about 1 -2 minutes on the first side. Use tongs to carefully turn over the veal and cook until the veal is golden brown on the second side, about 1-2 minutes. 
12. Add more oil as needed and work in batches depending on how many pieces of veal fit in your skillet. Remove the cooked veal when the temperature reaches 145 degrees F and set on a paper towel lined plate. 
13. Sprinkle salt over finished veal and top with arugula. Serve with a lemon wedge and extra Parmesan cheese for garnish.