Veal Cutlet in Breadcrumbs

‘The veal cutlet Milanese, apart from its attached bone, is similar to the equally famous Viennese escalope in that both are coated in breadcrumbs before being fried. But there they start to differ again, especially in their garnishes. And in fact I have deviated slightly from the classic Milanese recipe in that I have added some finely chopped basil and some Parmesan to the egg in which the escalope is dipped. This makes it altogether more interesting!’