Milan-Style Veal Cutlets
Breaded and fried Italian Milan-style veal cutlet, served with arugula.
Ingredients
Veal cutlets
4
Breadcrumbs
8 cups
Parsley (chopped)
4 tbsp
Flour
to taste
Eggs (beaten)
4-5
Parmesan cheese (grated)
5 tbsp
Cooking oil (for frying)
to taste
Salt
to taste
Black pepper
to taste
Arugula
to taste
Lemon juice
to taste
Olive oil
to taste
Instructions
1
Pound the veal
Pound the veal very thin using a meat mallet. In a bowl, mix the breadcrumbs with the cheese and parsley, and season with salt and pepper.
2
Bread the cutlets
Coat the cutlets in succession with flour, beaten egg, and the breadcrumb mixture.
3
Pan-fry
Fry in oil over medium heat until golden.
4
Plate and serve
Serve with arugula tossed with salt, pepper, olive oil, and lemon juice.
