Entrée: Italy – Cotoletta alla Milanese (Veal Milanese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

4 veal cutlets, pounded to 1 / 4-inch (6 mm) thick, about 16 oz total (454 g total)
Salt and freshly ground black pepper, to taste
1 cup (120 g) all-purpose flour
2 large eggs, beaten
1 cup (100 g) breadcrumbs
1 / 2 cup (50 g) grated Parmesan cheese
1 / 4 cup (60 ml) olive oil
2 tbsp (30 g) butter
Lemon wedges, for serving
Fresh parsley, chopped, for garnish

Instructions

1. **Prepare the Veal:** Season both sides of the veal cutlets with salt and pepper.
   
2. **Set up the Breading Station:** Place the flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese in three separate shallow dishes.

3. **Bread the Cutlets:** Dredge each cutlet in the flour, shaking off any excess. Dip it into the beaten eggs, allowing the excess to drip off, and then coat it with the breadcrumb mixture, pressing it onto the cutlet to adhere.

4. **Cook the Cutlets:** Heat the olive oil and butter in a large skillet over medium-high heat. Fry the cutlets until golden brown and cooked through, about 3-4 minutes per side. Work in batches if necessary, making sure not to overcrowd the pan.

5. **Serve:** Transfer the cutlets to a serving platter. Garnish with lemon wedges and fresh parsley. Serve immediately for best texture and flavor.

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