Veal Milanese

Ingredients

• 1½ lb veal cutlets, pounded thin
• ½ cup all-purpose flour
• 2 large eggs
• 1½ cup plain breadcrumbs
• ¼ cup Parmesan cheese, grated (optional)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup olive oil
• 2 lemon wedges (optional)
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Pat veal cutlets dry and season both sides with salt and pepper.
2. Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs (and optional Parmesan).
3. Dredge each veal cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly in breadcrumbs, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat. Fry cutlets in batches for 2-3 minutes per side, until golden brown and cooked through.
5. Transfer cooked cutlets to a wire rack set over a baking sheet to drain excess oil. Keep warm.
6. Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.