Milanese veal 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 inside. Perfect to enjoy with a squeeze of lemon juice.
Pound the cutlets with a meat mallet so they reach a thickness of one centimeter
Dredge them in flour, shaking off the excess, then in the beaten egg and finally in the breadcrumbs
Melt the butter in a large frying pan and when it begins to foam place the breaded cutlets in it and cook over low heat until they are nicely golden on each side
Salt them and serve sprinkled with the cooking juices
Wine: San Colombano al Lambro oppure Schiave dell'Alto Adige oppure Valtellina
meat mallet
frying pan
Italy
| 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 |
