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Ingredients

• 750 g veal cutlets (thinly sliced scallopini), patted dry
• 2 eggs, beaten
• 4 cloves of garlic, minced. (If you prefer a less pungent flavor then remove the germ or put less garlic)
• 2 sprigs of parsley, minced
• 2 cups dry bread crumbs (poured into a shallow dish)
• 2 cups olive oil
• salt and pepper to taste

Directions

1. In a large bowl mix the eggs with the garlic and parsley. Let marinate the cutlets in this mixture for at least half an hour. Then, season with salt and pepper.
2. Generously coat the cutlets with this egg mixture. Place the scallopini in the crumbs patting them: for the bread to adhere.
3. In a large skillet heat the oil to 190 °C. Deep fry the breaded cutlets (swirling the skillet in a tight circle for the cutlets to move around the skillet) until golden brown; about 1 1/2 minutes for the first side.
4. Turn them over and fry for 1 minute on the other side. Drain. Transfer to a rack.
5. As you fry more cutlets remove the bits remaining in the oil: they would get burnt and would ruin the oil.