Milanese cutlets

The main question about cutlets concerns the thickness of the meat. Many say that cutlets must be two centimeter thick and they do not need to be flattened, while others prefer to have them thin. Flattening the meat slightly is the ideal solution according to the vast majority.

Ingredients:

4 veal cutlets, cut as thick as the bone

100 g butter

two eggs

breadcrumbs

one lemon

salt

Preparation

Flatten the cutlets and sprinkle with salt. Beat the eggs in a bowl. 

Dip the cutlets into the eggs one at a time, leaving out the part with the bone. 

Coat the cutlets with breadcrumbs, pressing down firmly with the palm of your hand so that they adhere to the meat and do not come off while frying. 

Heat the butter in a large saucepan, and as soon as it is foamy add the cutlets in a single layer. Fry two or three minutes on each side, until they are slightly golden but still tender. Turn onto a serving dish, season with salt and garnish with segments of lemon. 

Serve hot or cold.