I learned to make veal cutlets from my grandmother, who would pound them paper-thin with an old wooden mallet that had seen decades of use. She'd tell me the secret wasn't just in the pounding but in getting that coating just right so it stayed crispy even after you added the sauce. Veal cutlets are one of those dishes that sounds fancy but really comes together in about 20 minutes once you've got your mise en place ready. The key is using good quality veal that's been properly sliced by your butcher. I ask for cutlets that are about 1/4 inch thick because anything thicker won't cook evenly, and anything thinner falls apart when you bread it. The coating technique I use creates an incredibly crispy crust that doesn't get soggy. First, I season the flour with salt and white pepper. Then comes the egg wash, which needs to be thoroughly beaten so there aren't any streaks. Finally, fresh breadcrumbs mixed with a little grated lemon zest. That zest in the breading is what makes these cutlets special because it adds this subtle brightness that plays beautifully with the sauce. The lemon sauce is where this dish really shines. It's not heavy or creamy since we're keeping things kosher, but it's got this bright, tangy flavor that cuts through the richness of the fried veal perfectly. I use fresh lemon juice, good chicken stock, and a touch of white wine if I have it open. The sauce comes together while the cutlets rest, which is perfect timing. These cutlets are wonderful for Shabbat dinner when you want something that feels special but doesn't require hours of preparation. I like to serve them with roasted potatoes and a simple green salad, or sometimes with rice pilaf if I'm feeling ambitious.