Not many dishes are called after cities. The Milanese steak is famous for two reasons - it made Milan famous and became a basis for the famous Viennese schnitzel (as Milan was part of the Austrian Empire at that time).
Milanese steak is very tender, easy-to-cook and nourishing – it makes any dinner table beautiful. I would cook it much more often, if it were easier to get good veal.

I used:
4 veal pieces
150 g cheese
1 egg
breadcrumbs
cooking oil
salt

Sprinkle the meat with the salt.

Grate the cheese on a coarse or medium grater.

Whisk the egg.

Mix the cheese and the breadcrumbs.

Dip the meat in the egg.

Dip the meat in the breadcrumbs cheese mixture and put on a heated frying pan.

Fry at medium heat 5 min on each side.

My tips:

• Veal is tender and does not need tenderizing. If you still want to pound it, make sure you do it carefully.
• The cheese you choose should be soft and not too savoury. Maasdam cheese is the best option.
• I prefer to make breadcrumbs myself from white bread crust, not because I am trying to be economical but because such breadcrumbs are always better than those you can buy in shops. In any case, if you use ready-made breadcrumbs, make sure they are coarse and not flavoured.

And now welcome to the table!