Breaded Veal Cutlet costoletta alla milanese Lombardia Secondo Main Course
Ingredients
- 800 grams milk-fed veal chops, bone in with loin attached, washed, dried, and sliced the thickness of the bone, should give you 4 chops
- 2 cups milk (optional)
- 1 egg, beaten and unseasoned
- 1.5 cups good stale, white bread ground into big breadcrumbs (if not quite stale enough, you can toast on a low temperature to dry out)
- 175 grams butter, unsalted or olive oil depending on your preference
- sea salt
- 2 lemons, cut into wedges
Instructions
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