Copycat Air Force One Veal Or Chicken Piccata - cooking recipe

Ingredients

1 1/2 lbs veal cutlets or 1 1/2 lbs boneless skinless chicken breasts, pounded very thin
3 large eggs
1/2 cup milk
2 cups Italian seasoned breadcrumbs
2 teaspoons fresh lemon zest, finely grated
2 tablespoons sweet unsalted butter, to taste
salt, to taste
black pepper, to taste
1 lemon, juice of

Preparation

Whisk together eggs and milk in a small bowl and set aside.
Mix bread crumbs and lemon zest together in a shallow bowl.
Heat a large skillet over medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet).
While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture.
Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy.
Season with salt& pepper to taste.
Sprinkle with a bit of fresh lemon juice to taste and serve immediately.