Prep 15 mins
Cook 5 mins
Cutlets being a staple of Italian cooking and the most well known preparation being this classic from Milan.
- 1 lb veal cutlet, pounded thin
- 2 eggs
- 1 teaspoon salt
- 1⁄2 cup flour
- 2 cups bread, crumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
- Lightly beat the eggs with the salt in a deep dish and spread the flour and the breadcrumbs out on separate plates. Dredge veal slices in flour shaking off any excess. Then dip in the egg and the bread crumbs making sure both sides are well coated with bread crumbs.
- Heat olive oil and butter in large saute pan over medium heat. Add the breaded cutlets to the pan without crowding (if you have to you can work in batches). Cook, turning once for about 6 minutes until golden brown and crispy. Transfer to warm plates and serve.