Breaded Slices

The breaded slices, also known as cutlets, are a simple and tasty dish that can be prepared with different types of meat. Here I provide the classic recipe for preparing breaded veal or chicken slices.

Ingredients

• 4 slices of veal or chicken (about 150 g each)
• 2 eggs
• Flour as needed
• Bread crumbs as needed
• Salt
• Pepper (optional)
• Oil for frying (alternatively butter, for a more traditional cooking)

Preparation

1. Prepare three plates for breading: put some flour in one, beat the eggs with a pinch of salt (and pepper, if you like) in a second plate, and finally distribute the bread crumbs in a third plate.
2. Take the meat slices and lightly beat them with a meat mallet to thin them out and soften them.
3. Pass each slice first in the flour, making sure to cover it evenly and to remove the excess.
4. Then dip the slice in the beaten egg, allowing the egg to coat the meat surface well.
5. Finally, pass the slices in the bread crumbs, pressing lightly with your hands so that it adheres well.
6. Heat oil in a pan over medium-high heat. When it is hot, fry the breaded slices until they are golden and crispy on both sides.
7. Drain them on paper towels to remove excess oil.
8. Serve the breaded slices hot, accompanied if you want by a slice of lemon, to give a touch of freshness to the dish.

Trivia

In Italian cooking, the Milanese cutlet is one of the best-known versions of breaded slice. Typically veal meat is used and it’s fried in plenty of butter, keeping the bone attached to the meat. The main difference compared to the more generic version of breaded slices is precisely the presence of the bone and the tradition of using butter for frying.