Veal Milanese

Ingredients

• Veal cutlets (4 (about 6 oz each))
• Salt (to taste)
• Black pepper (to taste)
• All-purpose flour (1 cup)
• Eggs (2, beaten)
• Breadcrumbs (1 cup)
• Parmesan cheese (1/2 cup, grated)
• Olive oil (for frying (about 1/2 cup))
• Lemon wedges (for serving)

Instructions

1. Start by seasoning the veal cutlets generously with salt and pepper on both sides, allowing them to absorb the flavors.
2. Create a breading station: Place the flour in a shallow dish, the beaten eggs in another shallow dish, and combine the breadcrumbs with the grated Parmesan cheese in a third dish.
3. Dredge each seasoned cutlet in the flour, shaking off any excess, then dip it into the beaten eggs, ensuring it is fully coated.
4. Finally, press the cutlet into the breadcrumb mixture, ensuring an even and thick coating of breadcrumbs and cheese.
5. In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking. To test if the oil is ready, drop a small piece of breadcrumb into the oil; it should sizzle immediately.
6. Carefully add the breaded cutlets to the hot oil, frying them for about 3-4 minutes per side, or until they are golden brown and cooked through.
7. Once cooked, transfer the cutlets to a plate lined with paper towels to drain any excess oil.
8. Serve the Veal Milanese hot, garnished with fresh lemon wedges for squeezing over the top.