Living magazine has a recipe for a breaded cutlet, fried in olive oil until crisp and golden brown. They clam it is Milan's gastronomic gift to the world. With a caption like that, I had to try it.
I followed the instructions on page 62 of the 2012 Feb issue. Except I used store bought Italian bread crumbs since I had it in the pantry.
It would have been too plan if I hadn't added fresh lemon juice after frying, like recommended. But let me tell you, I have become a huge fan of fresh lemon and I think it should always go on poultry.
I boiled fresh cut carrots and 1 yellow onion in chicken broth and a little butter for the side.
This was an easy, yummy meal!
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