Veal Milanese with Prosciutto and Egg
A crispy breaded veal cutlet topped with salty prosciutto and a fried egg, served with fresh tomato and arugula. Quick enough for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 whole veal cutlets
- 1 whole egg
- ½ cup breadcrumbs
- 2 slices prosciutto
- 1 medium tomato
- 1 cup arugula
Instructions
- 1
Pound the 2 veal cutlets to 1/4 inch thickness. Season both sides with salt and pepper.
- 2
Beat 1 egg in a shallow dish. Place 1/2 cup breadcrumbs on a plate. Dip each cutlet in the egg, then press into the breadcrumbs to coat evenly.
- 3
Heat 2 tbsp olive oil in a large skillet over medium-high. Fry the breaded cutlets until golden and crispy, about 3 minutes per side. Transfer to a plate.
- 4
In the same skillet, fry 1 egg sunny-side up until the white is set and the yolk is still runny, about 2 minutes.
- 5
Top each cutlet with 1 slice prosciutto, a few tomato slices, and a handful of arugula. Place the fried egg on top and serve immediately.
Tools you’ll need
- meat mallet
- shallow dish
- large skillet
- plate
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