The Classic Veal Milanese (Cotoletta alla Milanese)

Prepare the breadcrumbs by mixing them with the Parmesan, crushed garlic and finely chopped basil.

Tenderize the veal meat with a meat hammer to make the slice as thin as you can. You can also ask the butcher to do that for you.

Season with salt and nutmeg.

Beat the egg and dip the veal cutlet.

Coat the veal with breadcrumbs mixed with grated parmesan.

In a frying pan melt the butter and add a tbsp of olive oil. The olive oil will keep the butter at high temperature without burning it.

Fry the veal cutlet on one side.

Turn the other side once the breadcrumbs are gold and crispy.

Once it is cooked serve on a plate.

Garnish with arugula and tomato salad seasoned with salt and extra virgin olive oil.

Drizzle some fresh lemon juice just before eating it.

Spice Level: