Cotoletta Alla Milanese

Ingredients

Veal cutlets

4 pieces

Eggs

2

Breadcrumbs

1 cup

All-purpose flour

1/2 cup

Salt

1/2 teaspoon

Black pepper

1/2 teaspoon

Vegetable oil

1/2 cup, for frying

Lemon wedges

1 lemon's worth

Instructions

1. Lay out the veal cutlets between two sheets of plastic wrap. Use a meat mallet to pound them 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, combine the breadcrumbs, flour, salt, and black pepper.
4. Dip each pounded veal cutlet first into the beaten eggs, ensuring it's fully covered, then coat it with the breadcrumb mixture. Press gently so the breadcrumbs adhere well to the meat.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the breaded veal cutlets to the skillet. Cook each side for about 3-4 minutes, until golden brown and cooked through.
7. Use a slotted spatula to transfer the cooked cutlets to a paper towel-lined plate, draining any excess oil.
8. Serve the Cotoletta alla Milanese hot, presented with lemon wedges for guests to squeeze over the cutlets.