Regional food specialty: “Cotoletta alla Milanese” – Lombardy | Agriturismi.it

Ingredients:
– 200 g  slices of veal
– 2 eggs
– 1 tablespoon of milk
– pepper
– 200 g of bread crumbs
– 60 g Parmigiano Reggiano
– Extra virgin olive oil
– a pinch of salt

Preparation:
– In a bowl, break the eggs with a tablespoon of milk and beat with a fork, then add some grated pepper.
– In another pot, pour in the breadcrumbs and grated Parmesan cheese and mix.
– Take each slice, roll it in egg, then in bread crumbs and place on a dish.
– In a pan heat plenty of olive oil and fry
– When the surface will be golden brown, serve and add a pinch of salt.

Barbara Farinelli – www.lospicchiodaglio.it