Milanese Veal Cutlets (Lombardy)

Meat

Ingredients

Veal cutlets, on the bone- 6

Eggs, beaten- 2

Fine dry breadcrumbs

Butter- 1/2-3/4 cup

Salt

Lemon Wedges

Trim the cutlets, flatten them lightly with a cutlet bat, and with a sharp knife or kitchen scissors, make nicks around the edges so that they will not curl up when cooking. Dip the cutlets into the beaten eggs and coat them with breadcrumbs, pressing them well into the meat to form an even coating.

Heat the butter in a large frying pan until just beginning to change color; add the cutlets, all at the same time if the pan is large enough. Cook briskly without moving them until a golden crust forms on the underside. Then turn the cutlets carefully with a palette knife and let them form a crust on the other side. Lower the heat and continue to cook gently for another 5 minutes to make sure they are cooked through. Just before serving, sprinkle lightly with salt and arrange the cutlets on a heated serving dish. Garnish with lemon wedges.

Serve 1-2 cutlets per person.