Cotoletta alla Milanese

Recipe

2 veal cutlets (or pork/chicken cutlets), pounded thin
Salt and black pepper
2 dl of flour
2 eggs, beaten
2 dl of fine breadcrumbs
Butter or a mix of butter and oil, for frying
2 garlic cloves
rosemary/thyme
Lemon wedges, for serving

Season the cutlets with salt and pepper. Coat each cutlet first in flour, then dip into the beaten eggs, and finally cover with breadcrumbs.

Heat butter or a mix of butter and oil in a pan over medium heat until shimmering. Add some garlic and herbs to the butter. Remember to pre heat your pan, if you're using a stainless steel pan. Fry the cutlets for 2–3 minutes per side until golden brown and crispy. Transfer briefly to paper towels to drain any excess oil.

Serve immediately with fresh lemon wedges.