Instructions: They say that when the Austrians reached Milan they tasted the Costoletta alla Milanese and adapted it for themselves as Wienerschnitzel. However Wienerschnitzel in Vienna is made of pork rather than veal. This is one of the best ways to enjoy a rather delicate piece of meat although purists would say that a real Costoletta alla Milanese is a cutlet complete with the bone. An ideal accompaniment would be a salad of pale crisp Belgian chicory with a little rocket.
Place the cutlets between 2 sheets of clingfilm and flatten them until they are 1cm thick.
Dust with seasoned flour patting off any excess dip into beaten egg and coat in breadcrumbs.
Melt 20g of the butter in a large frying pan and fry the cutlets gently until golden brown on both sides adding more butter if necessary.
The cutlets are large so you will probably have to cook one or two at a time keeping them warm in the oven until the last one is cooked.
Serve with wedges of lemon
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