Milanese cutlets and bread patties

An Italian classic almost everyone enjoys, especially children.
INGREDIENTS FOR 4 PEOPLE
8 pork loin or veal slices
3 eggs
Breadcrumbs
Italian '00' flour
Salt and pepper
Parsley
Frying oil

I remove fat, put meat between cling film sheets and flatten without tearing.

I flour slices and shake off excess.

I dip floured slices in eggs broken onto a plate.

I coat in breadcrumbs, pressing firmly.

I prepare all.

Use leftover egg for double coating, or add breadcrumbs to it as I did.

I add parsley to make a soft mixture.

I shape balls and breadcrumb again.

I flatten slightly.

I heat oil in a wide pan, preferring groundnut as it seems less absorbed. Clarified butter or olive oil work too. I fry cutlets and patties until golden.

I drain thoroughly on kitchen paper, salt and offer lemon if liked. Chips are traditional. For a delicious variation, place cooked cutlets on parchment, add a spoonful tomato, optional ham, two mozzarella slices, oregano and oil, then grill a couple of minutes.