Veal Cutlets Milanese

Trim the fat off the veal, cut the bone out of the side of the chop if necessary. Cover the chops one by one with some greaseproof paper and use a rolling pin to batter the chop until quite thin  Picture  .

Cut the crusts of the loaf and make into breadcrumbs using a food processor or similar. Make some seasoned flour with flour, salt and pepper, and beat both eggs. Dip the veal chops in flour, eggs and cover with breadcrumbs  Picture  .

Peel the potatoes and make the fried potatoes of your choice.

Trim the lettuce and endive or whatever used and cut into pieces. Make a dressing with five tablespoonfuls of good olive oil, a tablespoonful of lemon juice seasoned to taste with salt and pepper.

Put a tablespoonful of olive oil in a large frying pan and put over a medium heat. Put a couple of cutlets into the pan, fry on one side for three or four minutes until golden brown, turn and brown the other side, and put in a low oven to keep warm. Repeat with the other two cutlets.

Meanwhile toss the salad in the dressing  Picture  , cut a lemon into wedges, and finish off the potatoes. Serve the veal on hot plates  Zoom   along with the potatoes and salad on the side.