How to make cotoletta alla milanese - Italian Recipe

Pound the veal cutlets to about 1/2 inch thickness using a meat mallet.

Set up a breading station: place flour in one shallow dish, beaten eggs in another, and a mixture of breadcrumbs, Parmesan cheese, salt, and pepper in a third dish.

Dredge each cutlet in flour, shaking off excess, then dip in the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

Carefully add the breaded cutlets to the skillet, cooking in batches if necessary to avoid overcrowding.

Fry the cutlets for about 3-4 minutes on each side, or until golden brown and cooked through.

Remove the cutlets from the skillet and drain on paper towels to remove excess oil.

Serve hot with lemon wedges on the side for squeezing over the cutlets.

Equipment Needed

Spice Level:

Dietary