Veal Milanese

Bash the chops with a rolling pin or tenderiser until nice and thin. Beat the eggs in a shallow bowl and mix in the basil, seasoning, and parmesan, and spread the breadcrumbs on a separate plate. Dip the chops in the eggy mixture, then roll in the breadcrumbs to coat. Repeat the process to give the meat a double layer of coating.
Heat enough oil to shallow fry the breaded veal in - it should cover the whole base of the pan. Fry on a medium heat for 3-4 mins on each side, until the crumbs are a deep golden colour and crisp. Drain on kitchen paper, then serve with a lemon wedge and a freshly-made green salad and chips.

15 mins

6 serving

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