Veal Cutlets Milanese
|Freshly grated parmesan cheese||2 Ounce (1 Cup)|
|Plain dried bread crumbs||3⁄4 Cup (12 tbs)|
|Dried oregano||2 Teaspoon|
|Veal scaloppine slices||1 1⁄2 Pound (8 Pieces, 1/4 Inch Thick)|
|Olive oil||4 Tablespoon|
In a shallow bowl or pie plate, lightly beat the eggs with the milk.
In a separate bowl or on a sheet of waxed paper, combine the Parmesan cheese, bread crumbs, oregano, and salt.
Dip the veal first in the egg mixture, then in the Parmesan mixture, until well coated.
(You can do this up to 4 hours ahead of cooking, then place the coated chicken on a plate, cover loosely, and refrigerate.) In a 10-inch skillet, heat 1 tablespoon of the oil over medium heat until hot but not smoking.
Add 2 slices of veal and saute until golden brown and just cooked through, about 1 1/2 minutes per side.
With tongs or a kitchen fork, transfer the cooked veal to a platter.
Repeat, using 1 tablespoon of oil for every 2 slices of veal.
Divide evenly among 4 dinner plates and serve with lemon wedges, if you like.