Milanese tasty chops

Arrange on the kitchen table a deep dish and two smooth plates. Whisk in eggs and fill the seconds respectively with flour and breadcrumbs, in which you can add garlic and chopped parsley and Parmesan. Soften slightly if necessary to make it less thick cutlets and using the they.

Passes the veal cutlets in beaten egg making sure to wet thoroughly the two sides. Then passes the meat in flour, egg and then again in bread crumbs. Press firmly on both sides of the pork chops on the breadcrumbs to reinforce the Breading. Do melt in a pan an amount sufficient to cover butter for 1/3 the cutlets.

As soon as the butter begins to Brown, immerse the chops as non-overlapping tiles. Cuocile on both sides until they are golden brown. Dry time flat on a plate covered with several layers of paper towels. The room milanese cutlets on both sides and cringing along with some lemon wedges.