Prepare the ingredients at ambient temperature. One of the secrets of a real milanese veal is to dip the meat into two different "powders": first flour, second a mix 50-50 of bread crumbs and grated Parmigiano Reggiano.
For each veal chop, you need to:1. (optional) remove the fat in excess (on the border), 2. make two small cuts on the side with no bone, so that the meat will not curl during the cooking and will create the "elephant ear"3. pound the meat to make it thinner and larger. This will be easier if you make it wet with some water (see video)
If you want to garnish your cotoletta with arugula and cherry tomatoes, prepare a salad in advance. So it will have time to create a delicious juice, that you will pour on the cotoletta right after frying it.
Pour a generous amount of vegetable oil (or clarified butter) into a pan, and turn the heat on. Now dip the meat into the flour. Do it carefully, every part needs to be covered with flour, thus the egg will better stick to it.
Whisk the eggs, then carefully dip the meat into them. After the dip, drain it, or it will get messy once into the bread crumbs.
Now dip it into a 50-50 mix of Parmigiano Reggiano and bread crumbs. Your veal chop is ready to be fried, so check for oil temperature (I use a drop of water, it the oil makes noise it's ready)...
and drop the chop into the oil. Since you pounded the meat, it will take 2-2.5 minutes, each side.
After the 4-5 minutes frying, remove the oil excess with some paper. Your authentic cotoletta alla milanese is ready! You can garnish it with some arugula and cherry tomatoes salas, or enjoy it with some french fries. Buon appetito :)