3 cups (750 mL) fresh breadcrumbs
1 lb (454 g) boneless Ontario veal loin roast
1/4 cup (60 mL) all-purpose flour
1 tsp (5 mL) each salt and fresh ground pepper, divided
1/4 cup (60 mL) each canola oil and butter
1/4 cup (60 mL) chopped fresh parsley
Place breadcrumbs in a shallow dish. Place flour and eggs in two more shallow dishes. Season each with 1/4 tsp (1 mL) of salt and pepper.
Slice veal roast into 4 thick slices. Using a small paring knife, cut each slice almost all the way through and open like a book. Place each slice into a heavy resealable bag and using a meat mallet pound veal slice until very thin. Repeat with all the slices. Season with remaining salt and pepper.
Dredge each slice in flour, then eggs and coat well with breadcrumbs. Place on large plate or baking sheet.
Heat half the oil and butter over medium high heat and cook veal in batches until golden brown on both sides; adding more oil and butter as needed. Remove to plate or baking sheet. Sprinkle with parsley and serve with lemon wedges if desired.
Tip: Use hamburger or hotdog buns for fresh breadcrumbs by simply placing them in the food processor and pulsing them until fine crumbs form.