Cotelette a la Milanese

I had this last night at a restaurant and found it absofreakinglutely delicious!

Start by getting your pasta going.
Then get your veal ready.

Take your fine veal cutlet and pass it through some flour, then dip in some eggs + salt + pepper mixture, and then through some breadcrumbs.

Heat up some olive oil and butter until it starts smoking up a bit, then brown your veal on each side 3-4minutes.

Now we'll make the butter-lemon sauce that will go over your veal.
Simple... melt butter, add some lemon and a dash of salt. If you have any white wine, I'd highly recommend it! Be sure to add some parsley at the end.

For your pasta sauce, keep it simple... maybe an alfredo sauce, and the flavors from the veal sauce will balance out nicely.

Delicious.

Go impress someone.