Veal cutlets were a staple in my grandmother's Friday night repertoire, and I've spent years perfecting her technique to get that perfect golden crust without any dairy. The key is using a good olive oil and fresh lemon juice combo that creates a bright, silky sauce that clings to the meat beautifully. The trick to tender veal cutlets starts with pounding them thin, about quarter-inch thick. I use a meat mallet between sheets of plastic wrap to avoid the mess. You want them uniform so they cook evenly. Don't skip the flour dredging step either. It creates that gorgeous golden exterior and helps thicken the pan sauce naturally. Timing matters with this dish. The cutlets cook fast, maybe two minutes per side, so have your lemon juice and herbs ready to go. I like to finish with fresh parsley and a pinch of garlic powder for depth. The sauce comes together in the same pan, picking up all those browned bits for maximum flavor. This pairs beautifully with roasted potatoes or a simple rice pilaf. I've served it alongside sautéed green beans or asparagus for company dinners, and it never disappoints. The bright lemon cuts through the richness of the veal perfectly, making it feel lighter than traditional schnitzel preparations.