Beat the eggs with a pinch of salt in a bowl.
Immerse the veal inside the eggs so that they are covered with eggs and put them in the fridge for 30 minutes.
Mix the breadcrumbs, with pecorino, Parmigiano Reggiano, and chopped aromatic herbs on a plate.
Add a pinch of salt and a pinch of pepper.
After 30 minutes, take the meat out of the fridge, and start the breading, pressing the veal slice well with your hands inside the breadcrumb mix so as to best adhere the breading to the slice of meat.
Dip the slice of breaded meat inside a pan with hot oil.
Turn the cutlets and finish cooking when they become golden brown.