Milanese veal cutlets served on a plate

Milanese veal cutlets

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(0 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 6

To perfect this Italian classic, dip the chops twice in egg and breadcrumbs to make them extra crisp – and if you can't get veal, use chicken or lean pork

Nutrition and extra info

Nutrition: Per serving

  • kcal425
  • fat20g
  • saturates4g
  • carbs27g
  • sugars0g
  • fibre0g
  • protein37g
  • salt0.7g
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Ingredients

  • 6 veal cutlets (about 200g each), bones still attached
  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 10 basil leaves, finely chopped
  • 2 tbsp finely grated parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 200g dried breadcrumbs
  • olive oil, for shallow-frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • lemon wedges, fried courgettes and spring salad, to serve (optional)

Method

  1. Use a tenderiser or rolling pin to flatten the chops, leaving the bone attached, then trim away the fat.

  2. Beat the eggs, then mix in the basil, parmesan and some seasoning. Transfer the mixture to a plate or shallow bowl, then spread the breadcrumbs out on another plate. Dip each of the chops in the egg mixture, then immediately roll them in the breadcrumbs to thoroughly coat them. Repeat this process to give the chops a double layer of egg and breadcrumbs.

  3. Heat enough oil to cover the base of a large frying pan. Working in batches, fry the chops over a gentle heat for 3-4 mins each side, until the breadcrumbs turn a deep gold (you may need to add more oil to the pan as you go). Serve with a lemon wedge, some fried courgettes and a spring salad, if you like.

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