Breaded Pork Cutlets (Costolette Di Maiale Alla Milanese) recipe
ingredients
4 Pork cutlets, trimmed of excess fat
3 Tbs Lemon juice
40 g (1 1/2 oz) 1/3 cup Seasoned flour (flour with salt and pepper taste)
2 Eggs, lightly beaten
50 g (2 oz) 2/3 cup Fine dry breadcrumbs
25 g (1 oz) 1/4 cup Parmesan cheese, very finely grated
50 g (2 oz) 4 Tbs Butter
1 Lemon, quartered
3 Tbs Lemon juice
40 g (1 1/2 oz) 1/3 cup Seasoned flour (flour with salt and pepper taste)
2 Eggs, lightly beaten
50 g (2 oz) 2/3 cup Fine dry breadcrumbs
25 g (1 oz) 1/4 cup Parmesan cheese, very finely grated
50 g (2 oz) 4 Tbs Butter
1 Lemon, quartered
method
1. Put the cutlets on a shallow dish and sprinkle over the lemon juice. Set aside for 10 minutes. Pat dry with kitchen towels. Dip the cutlets, one by one, in the seasoned flour, shaking off any excess.
2. Put the eggs in a shallow dish. Combine the breadcrumbs and grated cheese in a second dish. Dip the cutlets, first in the eggs then in the breadcrumb mixture to coat them thoroughly. Chill in the refrigerator for 15 minutes.
3. Melt the butter in a large frying-pan. Add the cutlets and fry for 6 to 12 minutes on each side (depending on the thickness of the cutlets), or until they are cooked through and tender.
4. Transfer the cutlets to a warmed serving dish and garnish with the lemon quarters before serving.
2. Put the eggs in a shallow dish. Combine the breadcrumbs and grated cheese in a second dish. Dip the cutlets, first in the eggs then in the breadcrumb mixture to coat them thoroughly. Chill in the refrigerator for 15 minutes.
3. Melt the butter in a large frying-pan. Add the cutlets and fry for 6 to 12 minutes on each side (depending on the thickness of the cutlets), or until they are cooked through and tender.
4. Transfer the cutlets to a warmed serving dish and garnish with the lemon quarters before serving.
serving amount
serves 4
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