Cotoletta alla Milanese

Ingredients

• 4 bone-in veal cutlets, pounded thin
• 2 eggs, beaten
• 1 1/2 cups fine breadcrumbs
• 1/2 cup all-purpose flour
• 6 tbsp clarified butter
• 1 lemon, cut into wedges
• Salt to taste

Instructions

1. 1Season veal cutlets with salt on both sides.
2. 2Dredge cutlets in flour, then beaten egg, then breadcrumbs, pressing to adhere.
3. 3Heat clarified butter in a large skillet until shimmering.
4. 4Fry cutlets 3-4 minutes per side until golden and crisp.
5. 5Drain briefly on paper towels.
6. 6Serve immediately with lemon wedges.

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