If necessary, lightly pound the slices with a meat mallet to make them uniform; lightly salt and pepper both sides.
Beat the eggs in a bowl with a pinch of salt.
If desired, add grated parmesan to the breadcrumbs in a shallow dish.
Dip each slice first in the beaten egg and then in the breadcrumbs, pressing with your hands to obtain a compact and even coating.
Heat plenty of oil in a pan over medium-high heat.
Fry the cutlets for 2–3 minutes on each side, until golden brown and crispy.
Drain the cutlets on paper towels to remove excess oil.
Serve hot, accompanied by a slice of lemon and your preferred side dish.
Matching wine
Bowl
Shallow dishes for breading
Pan
Paper towels
Tongs or kitchen fork
Meat mallet
In the refrigerator in an airtight container for 1-2 days. To maintain crispness, reheat in the oven at 180°C.
Parmesan is optional and makes the coating tastier. For a lighter version, bake in the oven at 200°C for 10–12 minutes, turning halfway through, or use a non-stick pan with a little oil.
Italy, Lombardia
| Energy (kcal) | 159.55 |
| Carbohydrates (g) | 13.23 |
| of which Sugars (g) | 1.09 |
| Fat (g) | 4.91 |
| of which Saturates (g) | 2.17 |
| Protein (g) | 16.1 |
| Fiber (g) | 0.74 |
| Sale (g) | 0.24 |
