Cotoletta Alla Milanese

Ingredients

• Lemon wedges (for serving)
• Vegetable oil (1 cup)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• All (purpose flour - 1/2 cup)
• Breadcrumbs (1 cup)
• Eggs (2)
• Veal cutlets (4 pieces)

Instructions

1. Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. In a shallow dish, beat the eggs with a pinch of salt and black pepper.
3. In another shallow dish, mix the breadcrumbs with the flour, salt, and black pepper.
4. Dip each veal cutlet into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to adhere.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the breaded veal cutlets to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through.
7. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
8. Serve the Cotoletta alla Milanese hot, accompanied by lemon wedges for squeezing over the cutlets.