Milanese Cutlet

🛒 Ingredients

• Veal chop (bone-in) 250 g · 225 kcal
• Large egg 50 g · 70 kcal
• Fine breadcrumbs 30 g · 111 kcal
• Clarified butter (or unsalted butter) 30 g · 270 kcal

👨‍🍳 Instructions

1. Place the veal chop between two sheets of parchment paper or plastic wrap and pound it evenly to about 0.5 cm thickness using a meat mallet.
2. Season the pounded veal generously with salt and black pepper on both sides.
3. Whisk the egg in a shallow dish and spread the breadcrumbs on another shallow plate.
4. Dip the veal chop first into the egg, ensuring it's fully coated, then press it firmly into the breadcrumbs until completely covered on all sides.
5. Heat the clarified butter in a large heavy-bottomed skillet over medium-high heat until shimmering.
6. Carefully place the breaded veal chop into the hot butter and fry for 4-5 minutes per side, until golden brown and cooked through.
7. Remove the cotoletta from the skillet, place it on paper towels to drain excess fat, and serve immediately with a lemon wedge.