Serves 4 to 6
This dish is traditionally made with veal, but is very delicious when made with pork or chicken. However, the best way is with tender veal chops, pounded while still on the bone, then bones, breaded and fried. Served on the bone is a bit more expensive than the boneless-leg cut, so if you want to splurge, by all means but 4 or 6 chops to make this recipe. In restaurants in Milano most likely you would be served Milanese on the bone.
Lay the veal out on a cutting board, and pound slices with a meat mallet to an even ¼- inch thickness (or have your butcher di this for you) Season the veal with ¼ teaspoon salt.
Whisk together the eggs, parsley, lemon zest, and a pinch of salt in a shallow bowl. Spread the flour and bread crumbs in two shallow bowls or rimmed plates. Lightly dredge the veal in flour and tap off the excess. Dip the veal in the beaten eggs, letting the excess drip back in the bowl, then coat the veal in bread crumbs.
Heat the vegetable oil and butter in a large skillet over medium heat. When the butter is melted and the oil is hot enough that the tip of a piece of veal sizzles on contact, add a batch of veal to the skillet. Cook until the veal is golden brown and crispy, about 2 minutes, then turn. Cook until the second side is browned and crispy and the veal is just cooked through, about 2 minutes more. Remove the veal, drain on paper towel, and repeat with the remaining veal. Season the hot cutlets with remaining salt.Serve this dish topped with a green salad, including tomato and some fresh mozzarella, dressed with a squirt of lemon juice.