How far ahead can you bread veal cutlets

We served veal milanese at the restaurant I worked at, and any unsold orders from one night were kept for the next night's service. Quality was unaffected.

I agree with amysarah...in fact, I PREFER to bread meat ahead of time. I often dredge in the morning and leave it until the evening.

I often bread meat (veal, pork, chicken) a couple of hours ahead - with flour, then egg wash, then seasoned bread crumbs - the let it sit uncovered in the fridge before frying. I find that drying period helps the crust adhere to the meat.