This is a traditional dish from the Milano area. It is veal (or chicken) dipped in flour, egg and bread crumbs, sautied and served with lemon juice. In Germany its called wiener schnitzel


  • 1 lb. leg veal - < inch thick cutlet size slices
  • I cup flour
  • 3 eggs beaten with small hand full of fresh finely chopped parsley
  • 2 cups of Italian flavored bread crumbs
  • 1 cup of oil (vegetable / olive 90/10 mix will be fine)
  • 1/4 cup of olive oil
  • = stick butter
  • = cup lemon juice
  • 6 Lemon slices
  • Kosher salt and freshly ground black pepper to taste


Between 2 sheets of waxed paper, pound the veal until about < of an inch thick. Put flour in a pie dish and eggs shallow bowl or a deep plate with a rim and bread crumbs in another.

Dredge the veal on both sides in the flour, coating heavily by pressing it on and shake off excess. Place breasts in the egg and dredge thoroughly because the flour will cause the egg to separate from the veal. Now place them in the bread crumbs and coating heavily and then shake off excess.

Place 10-inch sauti pan over medium-high to high heat until pan starts to get hot. Remove pan from flame and add the oil and butter and re-heat until sizzling. Place two pieces of veal in the pan and fry for about 2 minutes per side*, until the batter is browned. *When turning, add a splash of lemon juice. If the oil starts smoking lower the heat immediately. When done move to serving platter and to keep warm while cooking remaining veal. Garnish with lemon slices and parsley and serve immediately.

This dish goes very well with Fettuccine Alfredo or Capellini aglio e olio. Or if you like, some rice pilaf (or risotto) and sauti rapini (broccoli rabe). For a wine, go with a good Calif. Chard. This will be "del'arte di mangiare bene (the art of eating well). Buona Appetito, VINCENZO

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Submitted 6/13/05.
Submitted By: Vincenzo Paolino