Copycat Air Force One Veal Or Chicken Piccata

• 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

1. Whisk together eggs and milk in a small bowl and set aside.
2. Mix bread crumbs and lemon zest together in a shallow bowl.
3. 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).
4. While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture.
5. 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.
6. Season with salt& pepper to taste.
7. Sprinkle with a bit of fresh lemon juice to taste and serve immediately.

veal cutlets, eggs, milk, italian seasoned breadcrumbs, lemon zest, sweet unsalted butter, salt, black pepper, lemon

Taken from www.food.com/recipe/copycat-air-force-one-veal-or-chicken-piccata-61035 (may not work)