Prepare the cutlets: Place each veal cutlet between two pieces of plastic wrap and pound with a meat mallet until about 1/4-inch thick. Season both sides with salt and pepper.

Set up breading station: Place flour in a shallow dish. Beat eggs in another dish. Place breadcrumbs in a third dish.

Bread the cutlets: Dredge each cutlet in flour, shaking off excess. Dip in beaten eggs, then coat thoroughly with breadcrumbs, pressing gently to adhere.

Heat the fat: In a large skillet, heat clarified butter or oil over medium-high heat until shimmering but not smoking (about 350°F/175°C).

Fry the schnitzel: Cook cutlets one at a time for about 2-3 minutes per side until golden brown. Don't overcrowd the pan.

Drain and serve: Transfer cooked schnitzel to a paper towel-lined plate to drain. Serve immediately with lemon wedges and garnish with parsley.