Italian Veal Milanese

Instructions

1. Prepare the veal
   Place each veal cutlet between two sheets of plastic wrap and gently pound to 1/4-inch thickness using a meat mallet. Season both sides generously with salt and pepper.
2. Set up the breading station
   Prepare three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with Parmigiano-Reggiano, parsley, and lemon zest.
3. Bread the cutlets
   Dredge each veal cutlet first in the flour, shaking off excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Place breaded cutlets on a plate and let rest for 5 minutes.
4. Heat the oil
   In a large, heavy-bottomed skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Add the butter to the oil for extra flavor and a beautiful golden color.
5. Fry the cutlets
   Carefully place the breaded veal cutlets in the hot oil, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until golden brown and crispy. The veal should be cooked through but still tender.
6. Drain and rest
   Transfer the fried cutlets to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 2 minutes before serving to allow the juices to redistribute.
7. Serve
   Place each cutlet on a warm plate, garnish with fresh arugula leaves and lemon wedges. Traditional Milanese style is to serve with a simple arugula salad dressed with lemon juice and olive oil on the side.