Place each veal cutlet between two pieces of plastic wrap, and pound
with the flat side of a meat mallet until about 1/4" thick. Dip in
flour to coat.
In a medium bowl, stir together the Parmesan cheese, eggs, parsley,
salt, pepper, nutmeg, and milk. Place bread crumbs on a plate. Dip
each cutlet into the egg mixture, then press in the bread crumbs to
coat. Place coated cutlets on a plate and refrigerate for 1 hour or
overnight.
Melt butter in a large skillet over medium heat. Cook the breaded
cutlets until browned on each side, about 3 minutes per side. Remove
to a serving platter, and pour the pan juices over them. Garnish with
lemon slices.
