Begin by preparing the veal cutlets. Use a meat mallet to gently pound the cutlets to an even thickness of about 1 cm if needed. This ensures uniform cooking. Season both sides of the cutlets lightly with salt and pepper. Set aside to allow the seasoning to absorb.

Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk the eggs with a pinch of salt until frothy. In the third dish, combine breadcrumbs and Parmesan cheese (if using) for enhanced flavour. Mix the breadcrumb mixture thoroughly.

Dredge each veal cutlet in the flour, shaking off the excess. Dip it into the egg mixture, ensuring it is fully coated. Finally, press it firmly into the breadcrumbs, ensuring an even, thick coating. Place the breaded cutlets on a tray lined with parchment paper. Repeat with the remaining cutlets.

Place the breaded cutlets in the refrigerator for 15–20 minutes. This helps the breadcrumbs adhere better during frying and prevents them from falling off.

Heat the clarified butter in a large, heavy bottomed skillet over medium heat. The butter should be hot but not smoking, test by dropping a small breadcrumb in; it should sizzle immediately. If necessary, work in batches to avoid overcrowding the pan.

Carefully place the cutlets in the hot butter. Cook for 3–4 minutes per side, or until golden brown and crisp. Avoid flipping the cutlets too often to preserve the breading's texture. Once cooked, transfer to a plate lined with paper towels to drain excess fat.

For the best flavour and presentation, serve the cutlets immediately while still warm and crispy. Arrange on a platter with lemon wedges on the side. Lightly sprinkle with fresh parsley for added colour and freshness, if desired.

Pair the Cotoletta alla Milanese with a side of lightly dressed mixed greens or arugula. For an authentic Italian touch, offer a glass of dry white wine such as Pinot Grigio. Serve with lemon wedges for a zesty burst of flavour, enhancing the cutlets’ richness. Enjoy the dish as it was meant to be savoured, fresh and flavourful, honouring its Milanese roots.