Cotoletta alla Milanese

Ingredients

• 4 pork or veal escalopes
• 2 eggs, beaten
• 150 g fine breadcrumbs
• 30 g Parmesan, finely grated
• 50 g butter
• 2 tbsp olive oil
• 1 lemon, cut into wedges
• 100 g rocket

Method

1. Beat the escalopes to about 5mm thick between cling film.
2. Mix the breadcrumbs and Parmesan. Dip the meat in egg, then press into the crumbs.
3. Heat the butter and oil in a large pan and fry for 3 minutes each side until golden.
4. Drain on kitchen paper, sprinkle with salt and serve with lemon and rocket.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.