Quite simply, this is a thinly-pounded cut of veal (or pork) breaded and fried. Sounds easy enough but if not done properly it can turn into a burned, chewy mess.
To improve success, you need to set up properly.

Set up your breading station, heat your oil and turn on the oven before you start. Pound the veal thinly. This not only cuts down the cooking time but it also tenderizes the meat. If your cutlets are too thick, the breading will be burnt before the meat is cooked and it will be chewy.

Then bread each cutlet and have a plate or tray to keep them on. Fry the cutlets one at a time and keep them warm in the oven. Don’t walk away from the stove while frying because the cutlets can burn quickly if you aren’t paying attention.
That’s it!

Traditionally, a good squeeze of lemon would finish the dish, but a splash of vinegar would work along with capers and a pinch of sea salt. What you want is a crunchy, salty, and acidic bite. Play with the seasoning in your breadcrumbs by adding things like dried rosemary or oregano. Try different breadcrumbs or make your own. How about crushed cornflakes? Enjoy!