If necessary, gently pound the slices with a meat mallet to even them out; lightly season both sides with salt and pepper.
Beat the eggs in a bowl with a pinch of salt.
If desired, mix the grated Parmesan with the breadcrumbs in a shallow plate.
Coat 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 2-3 minutes per side, until they are golden 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.
Wine pairing
Bowl
Shallow plates for breading
Pan
Paper towels
Tongs or kitchen fork
Meat mallet
In the refrigerator in an airtight container for 1-2 days. To keep the crispiness, reheat in the oven at 180°C.
Parmesan is optional and makes the coating more flavorful. For a lighter version, bake at 200°C for 10-12 minutes, turning halfway through cooking, or use a non-stick pan with a little oil.
Italia, 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 |
