Place the veal cutlets between two sheets of baking paper. Gently flatten them using a meat mallet until they are about 1 cm thick. This ensures even cooking and tender meat. Pat dry with kitchen paper to remove surface moisture.

Sprinkle a pinch of salt on both sides of each cutlet. Avoid over seasoning, as traditional Milanese preparation keeps the flavours delicate to highlight the veal’s natural taste.

Arrange three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each cutlet first in flour, shaking off excess, then dip into the eggs, ensuring full coverage, and finally press into breadcrumbs. Gently pat to secure the coating.

Place the breaded cutlets on a tray and rest for 10 minutes. This helps the coating adhere firmly, preventing it from slipping off during frying. Meanwhile, prepare your pan and butter.

Melt the butter in a large frying pan over medium heat until it begins to foam and turn lightly golden. Use clarified butter if available, as it withstands higher heat and enhances flavour.

Add the cutlets to the pan, two at a time to avoid crowding. Fry for about 4 minutes per side until golden brown. Tilt the pan occasionally to baste the cutlets with the butter for a crisp and evenly coloured crust.

Transfer the fried cutlets onto a wire rack or kitchen paper to drain excess butter. Let them rest briefly to retain their juiciness before plating.

Serve immediately while hot, accompanied by lemon wedges. Traditionally, Cotoletta alla Milanese is enjoyed with a simple salad or roasted potatoes, keeping the meal light and balanced.