This recipe is from the The Mile End Cookbook.
2 cups all-purpose flour
1 teaspoon Diamond Crystal kosher salt (plus more to taste)
1 teaspoon freshly ground black pepper (plus more to taste)
3 large eggs
3 cups matzo meal
4 7-ounce veal-breast cutlets, pounded ¼-inch thick
Mixture of ½ canola oil and ½ extra-virgin olive oil
4 unpeeled garlic cloves, smashed
8 sprigs of thyme
½ cup minced pickled green tomatoes, for serving
¼ cup minced preserved lemons, for serving
Place the flour, salt and pepper in a shallow bowl. Beat the eggs in a separate shallow bowl. Place the matzo meal in a third shallow bowl. Dredge the veal cutlets in the flour, shaking off any excess; next dip them in the eggs, and then dredge them in the matzo meal, shaking off any excess.
In a large pan or skillet, heat enough oil to reach halfway up the sides of the veal cutlets over high heat. When the oil is very hot, add 2 of the veal cutlets to the pan. After about 4 minutes, when the veal is browned and slightly crisp around the edges, turn them over.
Add 2 of the garlic cloves and 4 of the thyme sprigs to the pan. Continue frying, moving the pan around gently and using a spoon to carefully baste the top of the veal several times, until the veal is crisp and golden brown all over, 2 to 3 minutes more. Transfer the veal cutlets to paper towels to absorb excess oil and season with salt and pepper to taste. Discard the garlic and thyme, and repeat with the remaining veal, garlic, and thyme.
Garnish each cutlet with the pickled green tomatoes and preserved lemon.