4 servings

Add cutlets to a bowl with flour. Toss to completely coat veal. Beat eggs in a bowl and season with salt, pepper, and ground sage. Add cutlets to egg , making sure egg covers veal entirely. Dump remaining flour from first bowl, wipe out, and replace with breadcrumbs.

Remove veal from egg, allowing excess to drip off, and add cutlets to breadcrumbs. Cover veal with breadcrumbs, making sure breadcrumbs complete cover veal.

Heat a large pan with olive oil. Sauté veal until golden brown and meat is cooked through, about 2 or 3 minutes depending on thickness of veal. Drain on paper towels.