Wash veal schnitzel, pad dry thoroughly, and pound until flat. Then, carefully season with salt and pepper.

First, flour it, then, turn in a beaten egg, and then, in the parmesan-breadcrumbs mixture. Make sure to press the coating onto the meat. Heat up Butanis in a pan and fry schnitzel floating in fat until golden brown on high heat from both sides. Then, quickly place on kitchen paper towels, and serve with a piece of lemon and parsley.