Method

• 1.
  Combine the fresh and dried breadcrumbs, parmesan and parsley in a large, shallow bowl, then set aside. Place the eggs and milk in a separate wide bowl and beat lightly to combine.

• 2.
  Place veal on a chopping board and flatten slightly with a meat mallet. Season flour with salt and pepper, then dip veal pieces firstly in the flour, then into beaten egg and finally in breadcrumb mixture pressing to adhere.
• 3.
  Refrigerate for 15 minutes. Heat half the oil in a non-stick frypan and fry half the veal over medium heat for 1-2 minutes or until golden on one side, then turn over to cook other side for a further minute.
• 4.
  Drain on paper towel, cover and keep warm. Heat the remaining oil and cook the remaining veal.
• 5.
  Serve with lemon wedges, potatoes and a green salad, if desired.