Ingredients
4 veal or chicken cutlets
2 large eggs, beaten
1 cup breadcrumbs (half panko, half fine)
3 Tbsp Parmesan cheese
1 garlic clove, crushed
3–4 basil leaves, chopped
½ cup butter + 1 Tbsp extra virgin olive oil
Salt, black pepper, pinch of nutmeg
1 lemon, cut into wedges
Fresh arugula and cherry tomatoes (for serving)
Instructions
1. In a bowl, mix breadcrumbs, Parmesan, garlic, and basil.
2. Pound the cutlets to ½-inch thickness.
3. Season with salt, pepper, and nutmeg.
4. Dip in beaten eggs, then coat in breadcrumb mixture.
5. Melt butter and olive oil in a skillet over medium-high heat.
6. Fry cutlets 2–3 minutes per side until golden.
7. Drain on paper towels.
8. Serve with arugula, cherry tomatoes, and lemon wedges.
Notes
For extra crunch, chill breaded cutlets for 30–60 minutes before frying.
Try baking at 400°F for 15–20 minutes as a lighter option.
Serve with Creamy Tomato Spinach Pasta or Moroccan Couscous.
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