Begin by placing the veal cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound the cutlets to about 1/4 inch thickness. This helps tenderize the meat and ensures even cooking.
In a small bowl, combine the salt, pepper, thyme, and parsley. Rub this seasoning mixture evenly over both sides of each cutlet.
In the first shallow bowl, place the flour. In the second bowl, crack the eggs and whisk them until well combined. In the third bowl, mix the panko breadcrumbs with the grated parmesan cheese.
Dredge each seasoned cutlet first in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat the cutlet with the panko and parmesan mixture, pressing gently to adhere.
In a large skillet, heat the canola oil over medium-high heat until shimmering. You can test if it’s ready by dropping a small piece of breadcrumb into the oil; if it sizzles, you’re good to go.
Carefully place the breaded cutlets in the hot oil, making sure not to overcrowd the pan. Fry each cutlet for about 3-4 minutes on each side or until they are golden brown and cooked through.
Once cooked, transfer the cutlets to a plate lined with paper towels to drain excess oil. Serve immediately with your favorite sides and enjoy the deliciousness of your homemade veal cutlets!
