Breaded veal cutlet ( cotoletta alla milanese ) – Italian recipe

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  1. You have to put in in flour before the egg wash and let it set in the refrigerator for 30 minutes. Add Romano cheese, herbs, salt, pepper, and chopped parsley to the breadcrumbs. Serve with arugula salad with shaved red onions, ripe tomatoes, and a lemon vinaigrette. Serve with lemon to add at the last minute to the veal chops. Pound the veal a bit thinner or it will be raw in the center or burned. Fry in clarified butter with olive oil until golden brown, about 3-4 min per side is good with medium heat..

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