Veal Schnitzel

Prepare a "maître d'hôtel" butter:
Take out 100 g of butter from the refrigerator and bring it to room temperature.
Rinse, and dry a bunch of parsley (flat preferably) before chopping finely the leaves.
Peel and finely chop a small shallot.
Rinse it and dry it (so that the butter can be preserved without oxidation).
Squeeze the juice of 1/2 lemon.
Mix butter, shallot, lemon juice, parsley, salt and pepper to obtain a homogeneous preparation.
Using a wrap (or baking sheet), roll the butter into a roll and place in the refrigerator until the last minute.

In a bowl, vigorously mix eggs, milk, 5 cl oil, salt and pepper.
In a large dish, put the flour.
In an other dish grate the zest of 1/2 lemon.
Add the breadcrumbs to the zest.
Pass each cutlet in flour (pat to remove excess).
Then dip it in the egg preparation.
Drain it and roll it into the breadcrumbs - pressing well so that the bread crumbs adheres to the meat.

Fry the veal in a frying pan with 10 cl of a very hot oil, 2-3 min per side over medium heat (you can use 2 frying pans to go faster and prevent the cutlets from cooling too much).
Dab them with paper towel to remove excess oil.
Serve a slice of maître d'hôtel butter on top.

Where this dish comes from (now a classic in Austria) is not clear. Marechal Radetzky might have brought to Austria a "Costoletta Milanese", but in Spain during the Middle-age Moors already used to have breaded meat.
Ask the butcher to soften the cutlets by hitting them with a mallet (they will shrink when cooked). The "veau" (calf in French) precision, after "escalope", is not legally necessary. Moreover the animal must be less than 8 months old to be "calf".
Just before cooking, you can draw lozenges with the back of a knife on the meat (for aesthetics). Make your breadcrumbs yourself with crushed hard bread (or cracker). Beurre Maître d'hôtel is quickly made, and can be easily kept.