Cutlet alla milanese

• 2 veal cutlets cut from the loin, 1.5 cm thick
• 1 egg
• salt and pepper
• breadcrumbs</

Make small cuts around the edge of the cutlets so they do not curl up during cooking.

Beat the egg with a pinch of pepper.

Dip the cutlets into the egg and then the breadcrumbs. Fry in clarified butter until golden (6–7 minutes per side).

Salt to taste, pour over the butter from the pan and serve.