Milanese-style breaded veal cutlet

Escalopes milanaise : instructions

• Preparation
  • 1
    Place three soup bowls on your countertop and prepare them as follows:
    
    • In the first, pour in the flour,
    • In the second, crack and beat the eggs,
    • In the third, pour in the breadcrumbs.
• Breading the cutlets
  • 2
    Coat the first cutlet in flour so that it is evenly covered on all sides.
    
    The Chef's Tip

    Gently shake the cutlet to remove any excess flour. Only a thin white layer should remain on the cutlet, preventing it from sticking to your fingers.
  • 3
    Next, dip the floured cutlet in the beaten egg.
    Let it drain.
  • 4
    Finally, coat the cutlet in breadcrumbs, adding more breadcrumbs on top if needed.
    You'll see that the breadcrumbs will cover the entire cutlet, thanks to the beaten egg acting as a "glue"!
  • 5
    Repeat this process for each cutlet, and set them aside in a dish or on a large plate.
• Cooking the cutlets
  • 6
    Pour a little oil into one or more large skillets and heat it up.
    
    The Chef's Tip

    To find out if the oil is hot enough, check out some useful tips in the article Heating the oil: not too much, not too little.
  • 7
    Place the cutlets in the hot oil and brown the breading for about a minute on each side, being careful not to burn them!
  • 8
    Once the cutlets are nicely browned, reduce the heat and let them cook for another 5 minutes.
  • 9
    Serve the cutlets piping hot, accompanied by lemon slices or wedges.