Cotoletta alla Milanese
- 4 veal scallops, or boneless breast chicken
- Fine sea salt, to taste
- 2 large eggs, beaten
- 1/2 cup finely ground breadcrumbs
- 3/4 cup salted butter
- Lemon wedges, for serving (optional)
- Sprigs of fresh flat-leaf parsley, for garnish (optional)
Place the meat between two sheets of plastic wrap or wax paper and pound with a rubber mallet to about 1/4-inch thickness.
Place the beaten eggs and the breadcrumbs in 2 large, shallow bowls or rimmed platters.
Pat the meat dry with a paper towel, salt lightly, and then dip each scallop or chop first in the beaten egg, shaking gently to remove any excess, then in the breadcrumbs, turning to cover both sides and pressing down to make sure the crumbs adhere. Shake again lightly to remove any excess crumbs.
Melt the butter in a large skillet and when foaming subsides, add the cutlets and cook quickly over medium to medium-high heat, turning once to brown both sides.
Serve hot, garnished with parsley and lemon wedges.