This great dish was named after the Italian city in which it was created, Milan. It’s tender meat and lemony flavor makes this a great choice for lunch or dinner.
You can serve this dish with a nice arugula salad or with a side of pasta.
- 1/2 small Italian stale baguette (about 1/2 pound)
- 2 tablespoons freshly grated Parmigiano-Reggiano
- Pinch of oregano
- 1/4 cup minced flat-leaf parsley
- 1 cup plus 3 tablespoons olive oil
- 1/4teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 8 veal cutlets (about 1 1/4 pounds), pounded this to slightly less than 1/4 inch
- Salt and freshly ground black pepper to taste
- 1 lemon cut into 8 wedges
Break or cut the bread into large chunks and place in a food processor.
Process until the bread is reduced to fine crumbs.
Transfer the crumbs to a large bowl and stir in the cheese, oregano, and parsley.
Gradually add 3 tablespoons of oil, stirring, until thoroughly combined.
Season with the salt and pepper.
Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate.
Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion.
Heat 1 cup of the oil in a large nonstick skillet over medium-high flame (to a frying temperature of 350 F) and saute the veal for 2 minutes.
Turn and saute for 1 additional minute. Do not crowd pan. If necessary, fry the cutlets in batches.
Remove with a slotted spatula and drain on paper towels.
Season to taste with salt and pepper, and serve with lemon wedges.