Flatten veal cutlets to approximately 1/4 inch thickness, making small incisions on the edges to prevent curling during cooking.

Season the flattened cutlets with salt to taste.

Dredge the cutlets thoroughly in flour, ensuring they are fully coated.

In a separate bowl, whisk together the egg and milk to create an egg wash.

Dip each floured cutlet into the egg wash, ensuring complete coverage.

Coat the egg-washed cutlets completely with fine bread crumbs, pressing gently to adhere.

Shake off any excess bread crumbs to prevent clumping during frying.

Allow the breaded cutlets to rest at room temperature until ready to cook.

Heat vegetable oil in a large skillet to 350°F (175°C), ensuring enough oil to almost float the schnitzels.

Carefully place the breaded cutlets into the hot oil, ensuring not to overcrowd the pan.

Cook each side of the cutlets until golden brown, approximately 3-4 minutes per side.

Remove the cutlets from the oil and transfer them to a plate lined with paper towels to drain excess oil.

In a separate pan, melt the butter over medium heat.

Briefly finish browning the schnitzels in the hot butter, about 30 seconds per side, to enhance flavor and color.

Serve immediately, garnishing each schnitzel with a lemon wedge and a sprig of parsley.