2 large eggs
½ c. Parmigiano-Reggiano cheese, freshly grated
1 c. plain bread crumbs
1 lb. veal cutlets
In a shallow plate, beat the eggs with the cheese and add salt and pepper to taste. Spread the bread crumbs on a sheet of wax paper. Dip each piece of veal in the egg mixture, then dip in the bread crumbs, coating each piece completely. Let dry for 15 minutes.
Pour ¼” of vegetable oil into a deep, heavy skillet. Heat over medium heat until a small drop of the egg mixture sizzles and cooks quickly when placed in the skillet. Add only as many cutlets to the pan as will fit comfortably in a single layer. Cook, turning once, for 5 minutes until the cutlets turn golden brown on both sides. Transfer the cutlets to a plate lined with paper towels to drain. Continue cooking the remaining cutlets in the same way.
If there is any egg mixture left over after all the cutlets have been coated, stir in some bread crumbs until the mixture holds a soft shape. Fry the egg cutlet, turning once, until golden brown and cooked through. Serve the cutlets hot with lemon wedges.