Check off each step as you cook.

1. 01Thin the cutlets.Place each cutlet between sheets of parchment or plastic wrap and gently pound to an even ⅛–¼ inch thickness. Pat dry and season both sides with the measured salt and pepper.
2. 02Set up the coating.Put flour in one shallow dish. Beat eggs with water in a second, and place breadcrumbs in a third. Lightly coat each cutlet in flour and shake off excess, dip into egg, then cover with crumbs without pressing firmly.
3. 03Heat the fat.Add enough clarified butter or oil to reach about ½ inch up a heavy skillet, keeping the pan well below half full. Heat to about 350°F / 175°C. The fat should bubble briskly around a small crumb without smoking.
4. 04Fry in batches.Cook one or two cutlets at a time without crowding, about 2–3 minutes per side, until golden and the veal reaches 145°F / 63°C. Spoon a little hot fat over the upper surface carefully while frying. Let the fat return to temperature between batches.
5. 05Rest briefly and serve.Drain on a rack and let the meat rest for 3 minutes. Serve with lemon wedges and optional parsley. Avoid covering or stacking the cutlets, which softens the crust.

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