1 c. flour
1 c. milk
2 eggs
1 c. dry bread crumbs
3/4 c. freshly grated Parmesan cheese
1 1/4 lbs. (1/8 to 1/4 inch) thick veal scallops, pounded flat
Salt & pepper
Corn oil

Place flour on large plate. Mix milk and eggs in bowl. Combine bread crumbs and cheese on another plate. Pat veal dry and sprinkle with salt and pepper. Dredge veal in flour, shaking off excess. Dip in milk, then bread crumbs, coating well. Let stand at room temperature 15 minutes. Preheat oven to lowest setting. Lightly coat bottom of heavy large skillet with oil. Heat over medium-high heat. Add veal in batches and cook until golden brown, about 2 minutes per side.