Milanese-style cutlets are a typical dish of Lombard cuisine. The veal cutlets are breaded and then fried in a pan with butter. They are crispy on the outside and tender on the inside. Perfect to enjoy with a squeeze of lemon juice.
Flatten the cutlets with a meat tenderizer until they reach a thickness of one centimeter
Dredge them in flour, shaking off the excess, then dip them in beaten egg, and finally coat them with breadcrumbs
Melt the butter in a large pan and when it starts to foam, add the breaded cutlets and cook them over low heat until they are golden brown on each side
Season with salt and serve them drizzled with the cooking juices
Wine: San Colombano al Lambro or Schiave from Alto Adige or Valtellina
meat tenderizer
pan
Italia
| Energy (kcal) | 159.25 |
| Carbohydrates (g) | 0.11 |
| of which Sugars (g) | 0.11 |
| Fat (g) | 9.54 |
| of which Saturates (g) | 5.31 |
| Protein (g) | 18.19 |
| Sale (g) | 0.09 |
