Milanese Cutlet with Lemon Butter

Milanese veal cutlets with a crispy breadcrumb coating and a fresh lemon butter sauce. A classic Italian main course that comes together quickly.

By Beeny · 3 servings · 30 minutes

Ingredients

• 450 g veal cutlets
• 2 Stück eggs
• 150 g breadcrumbs
• 50 g wheat flour
• 40 g butter
• 1 Stück lemon
• 60 ml cooking oil
• salt
• pepper

Method

1. Pound the veal cutlets thin between two layers of cling film, then season with salt and pepper.
2. Place the flour, the beaten eggs and the breadcrumbs each into a shallow plate.
3. Dredge the cutlets one at a time in the flour, dip them in the egg and coat them well in the breadcrumbs.
4. Heat the oil in a large frying pan over medium heat and fry the cutlets for about 3 minutes per side until golden brown.
5. Drain the finished cutlets on kitchen paper and keep them warm.
6. Let the butter foam in the pan, squeeze the lemon and add the juice to the butter.
7. Let the lemon butter simmer briefly and drizzle it over the cutlets. Serve immediately.