Cotoletta alla milanese

Method

Gently pound the veal cutlets between cling film with a meat mallet until they are about 5mm thick, being careful not to tear the meat. Set up three shallow bowls with flour seasoned with salt and pepper in the first, beaten eggs in the second, and breadcrumbs in the third. Coat each cutlet thoroughly in flour, shaking off excess, then dip into egg, and finally coat generously with breadcrumbs, pressing gently so they adhere. Heat the butter in a large frying pan over medium-high heat until foaming but not browning. Once the butter is at the correct temperature, carefully place the cutlets into the pan and fry for 3-4 minutes on each side until golden brown and the meat is cooked through. Transfer to a warm plate and serve immediately with lemon wedges for squeezing over the top.