Combine breadcrumbs, parmesan, parsley and garlic powder
Tenderize the meat. With my tenderizer broken, I used the blunt side of a large knife.
Beat the eggs into an omelet. Salt moderately (Parmesan already brings salt) and pepper
Take 3 large plates and arrange the flour in one, the beaten eggs in another and the breadcrumb mixture in the last. I always reserve some of the breadcrumbs in a separate jar so that I can add more as needed and more easily coat the cutlets.
Flour the cutlets
Dip in the egg
Finally a little tour in the seasoned breadcrumbs
Place some of the olive oil in a large skillet. Heated taking care not to reach the smoke point of the olive oil. Normally the button of your circle should not exceed 4.
Brown the cutlets in olive oil. You will need to add a little oil every so often, the goal being to always have a bed of oil. Drain each cutlet well and place on a paper towel to remove excess oil. Try not to turn the cutlets too much, the breadcrumbs may soften and break.
Here are the Milanese cutlets are ready to be tasted with parmagiana or simply in a panini with a leaf of romaine.
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