12 oz (375 g) Ontario veal hip cutlets (about 6 cutlets)
1/2 tsp (2 mL) each salt and pepper
1/4 cup (60 mL) all-purpose flour
1 large egg
3/4 cup (175 mL) dried Italian seasoned bread crumbs
1/4 cup (60 mL) grated Parmesan cheese
1 tsp (5 mL) dried oregano
1/4 cup (60 mL) extra-virgin olive oil, divided (approx)
3 tbsp (45 mL) butter, divided
4 lemon wedges
Sprinkle veal cutlets with salt and pepper all over; set aside.
In first shallow bowl add flour. In second shallow bowl, whisk egg with 3 tbsp (45 mL) of water. In a third shallow bowl, combine breadcrumbs, cheese and oregano. Dredge each cutlet in flour, then into egg, letting excess drip off. Coat evenly with breadcrumb mixture. Place on baking sheet.
In a large non-stick skillet, heat half each of the oil and butter over medium-high heat. Cook cutlets, in batches, and turning once for about 3 minutes per side until golden on both sides. Add remaining oil and butter between batches.
Serve cutlets with lemon wedge and a drizzle of additional oil if desired.