Milanese-Style Breaded Veal Cutlet

• 4 veal cutlets
• 1/2 cup all-purpose flour
• 2 eggs
• 1.5 cup breadcrumbs
• 4 tbsp unsalted butter
• 1 lemon
• 2 cup arugula
• 1 tsp kosher salt
• 1 tsp black pepper

Instructions

1. 1

   Pound the veal cutlets between plastic wrap until thin and even.

2. 2

   Set up a breading station of seasoned flour, beaten eggs and breadcrumbs.

3. 3

   Dredge each cutlet in flour, then egg, then press firmly into the breadcrumbs.

4. 4

   Fry in foaming butter over medium heat 3 minutes per side until deep golden and crisp.

5. 5

   Drain briefly on paper towels and season with salt.

6. 6

   Serve topped with dressed arugula and lemon wedges for squeezing.