Place veal cutlets between two pieces of plastic wrap and flatten to 1cm thick with a meat mallet, season both sides to taste.
Place flour in a large bowl, season to taste. Whisk milk and eggs in a bowl, season to taste. Combine breadcrumbs, parmesan and parsley on a tray, season to taste, then dust veal cutlets in seasoned flour, dip in eggwash and coat with breadcrumbs, shake off excess and set aside.
Preheat a grill over high heat. Heat oil and butter in a large frying pan over medium heat. Cook cutlets in batches, turning once, until golden (3-4 minutes each side), transfer to an oven tray lined with baking paper and repeat with remaining cutlets.
Top each cutlet with a slice of pancetta and scatter with Fontina. Grill until cheese melts (3-4 minutes) and serve hot with lemon wedges and a leaf salad.