Veal Milanese (Italian Cotoletta alla Milanese)

Milanese, literally means "from Milan". Veal Milanese very closely resembles Weiner Schnitzel, its Austrian counterpart. The main difference is that Veal Milanese is made using a bone-in cutlet while Weiner Schnitzel is made from a boneless cutlet that has been pounded flat. There have been heated debates down through the years as to which one actually came first, including a royal ruckus between two branches of the Hapsburg dynasty (the Austrian and Italian), with each claiming that they invented the dish.

1 cup plain dried breadcrumbs
kosher or sea salt
black pepper, freshly cracked
¼ cup Parmesan cheese, freshly grated
1 Tbsp. fresh parsley, chopped
1 clove garlic, finely minced
1 lb veal cutlets, pounded thin
flour, for dredging
2 eggs, beaten
½ cup olive oil

To Serve:
lemon wedges

Combine the breadcrumbs, salt, black pepper, Parmesan, parsley and garlic. 

Add the flour to a shallow dish. In a separate dish add the beaten eggs.

Dredge the cutlets in the flour, dip them in the eggs, and coat them with the breadcrumbs.

Heat the oil in a large skillet over medium heat. Cook the cutlets until golden brown on both sides, about 2 minutes per side.

Serve with lemon wedges.

Makes 4 servings.