Tenderize the meat using a mallet: Place a piece of veal meat between two sheets of plastic wrap, then use the textured side of the mallet to pound the meat evenly, starting from the center and working your way out to the edges, until it reaches a uniform thickness. Repeat with remaining pieces of veal.

Season the meat with salt and pepper. In the large bowl, beat the eggs. It’s very important to achieve a homogeneous mixture; otherwise, the coating will be uneven, and the breadcrumbs won’t adhere properly. Add the parsley and garlic.

Place the meat in the egg mixture, cover with plastic wrap, and let it rest in the fridge for at least 45 minutes and up to 12 hours

Remove from the fridge and coat both sides of the meat with breadcrumbs, pressing to ensure they stick well.

Once all the Milanesas are breaded, place them in the fridge for about 30 minutes. Being cold helps them seal correctly when they come into contact with the hot oil and absorb less oil.

For frying: Heat 2” of oil over medium heat in the frying pan. Test if the oil is ready by tossing in some breadcrumb crumbs; if they bubble, the temperature is right. Fry on both sides until golden to your liking, which usually takes 3-4 minutes per side.

Remove from the heat and place on paper towels to absorb any excess oil.