Add flour and Italian Seasoning Blend to a shallow dish and stir together; Set aside.
Add eggs to another shallow dish and beat until fully combined; Set aside.
Pour breadcrumbs and 1 teaspoon of All Purpose Seasoning Blend into a third shallow dish; Set aside.
Season both sides of the veal cutlets with remaining teaspoon of All Purpose Seasoning Blend.
Dip each veal cutlet into the flour, coating both sides. Shake off any excess flour.
Then, dip each cutlet into the egg mixture, ensuring both sides are coated.
Last, dip each cutlet into the bread crumb mixture, ensuring both sides are fully coated. You may need to press the crumbs onto the veal. Set prepared cutlets on a plate.
Pour oil into a skillet over medium-high heat and heat it until the oil is shimmering.
Once oil is hot, add the veal, 2 cutlets at a time, and cook until cooked through, about 3-4 minutes per side.
Remove the veal to a rimmed baking sheet fitted with a wire rack and place in the preheated oven.
Repeat the process with the remaining cutlets.
Right before serving, squirt each cutlet with a lemon wedge.
Notes
Extra Crispy Cutlets: Swap the plain bread crumbs for Panko crumbs. They finish crispier than traditional breadcrumbs. I like to give them a spin the food processor for a finer texture.
ExtraLemon Wedges: Serve with a squeeze of fresh lemon juice.
Season: Finish with fresh parsley, fresh basil or thyme.
Cheese: Add parmesan cheese to the panko bread crumbs.
Alternate ingredient: Make veal chops milanese with a bone-in veal chops. The USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145 degrees F (medium rare), 160 degrees F (medium), or 170 degrees F (well done).
Alternate cooking method tip: Air fry at 400 on five minutes per side. Use a cooking spray on each side of the piece of veal.