Pat the veal cutlets dry with paper towels.

Season both sides with salt.

In a large skillet over medium-high heat, add the lard.

Once hot, add the veal cutlets and cook for 2-3 minutes per side until golden brown and cooked through.

Remove the cutlets from the skillet and set aside.

Reduce the heat to medium.

Add the unsalted butter to the skillet.

Once melted, sauté for 30 seconds until fragrant.

Return the veal cutlets to the skillet, spooning the butter sauce over them.

Allow them to warm through for about 1 minute.

Transfer the cutlets to a serving plate, pour the remaining sauce over the top.