Cotoletta alla Milanese (Breaded Veal)

Much lighter than its famous northern relative from Vienna, this breaded veal is the basis of a delicious meal or can be served warm as part of a buffet. I am told it is the most famous dish from Milan.

INGREDIENTS

Breadcrumbs
Beaten egg
Veal Cutlets (thin preferably)
Olive Oil

To get the crispiness you want, you ideally need to pound the veal cutlets to make them as thin as possible. Trim off any fat and coat them first in egg (with a little salt added) and then once in breadcrumbs.

When you have coated all your veal, heat the oil in frying pan to a high heat. Turn the heat down to about 2/3rds and add the first cutlets. These should be fried on each side for a few minutes until golden brown. Place on a plate with kitchen towel to drain the oil as you cook your way through the cutlets.

If you are doing a lot, you might need to consider changing the oil if it gets too full of crumbs. Otherwise that is it. Serve and enjoy.