Veal cutlets in the style of Milan
In Milan these veal cutlets are traditionally fried in lard but oil can be substituted. When buying veal, always talk to your butcher to find the best option. The finest veal is milk fed — either mother's milk or a special milk formula — and should be light pink. Apart from your butcher, the best tool you have when buying veal is your eye. Look for fine-textured, pale meat. There should not be any marbling and any fat should be firm and white.
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- 4 veal cutlets on the bone
- 6-8 sage leaves, roughly chopped
- ¾ cup home-made breadcrumbs
- Sea salt and freshly ground black pepper
- ¼ cup plain (all-purpose) flour
- 2 free-range eggs, beaten lightly
- 180g butter or 180 ml olive oil
- 1 lemon, quartered
Trim any fat from the cutlets and remove the membranes. Use your hands or a meat mallet to flatten the cutlets a little — about one centimetre is a nice thickness but you can go thinner if you prefer.
Toss the sage with the breadcrumbs and spread on a plate. Season the cutlets generously with salt and pepper and then dust them in the flour one by one, shaking to remove any excess. Submerge the cutlets in the egg and then dredge in the breadcrumb mixture. Use your hands to really push the crumbs into the meat.
Heat the butter or oil in a pan large enough to hold the cutlets comfortably side-by-side. Once the butter begins to crackle or the oil reaches 180 degrees (test by sprinkling in some flour — if the flour sizzles, it is ready), add the cutlets. Cook on both sides until golden. Drain on paper towel and serve with the lemon quarters.