These veal cutlets remind me of Sunday dinners at my grandmother's house, though I've made some tweaks over the years to get that perfect golden crust. The trick isn't just in the breading, it's in how you handle the meat from start to finish. I pound the veal thin, about a quarter inch, which helps it cook evenly and stay tender. The three-step breading process might seem fussy, but it creates layers that crisp up beautifully in the pan. First flour, then beaten eggs, then seasoned breadcrumbs mixed with a little grated cheese for extra flavor. I let the breaded cutlets rest for about 10 minutes before cooking, which helps the coating stick better. The lemon caper sauce is what makes this dish special. I use chicken stock instead of white wine to keep it kosher, and the capers add that briny pop that cuts through the richness of the fried veal. Fresh lemon juice goes in at the end so it stays bright and doesn't get cooked out. This works great for a dinner party because you can bread the cutlets earlier in the day and just fry them when guests arrive. I usually serve them with roasted potatoes and a simple green salad. The cutlets are also fantastic the next day, sliced thin and tucked into a sandwich with some of that leftover sauce.