Veal cutlet alla Milanese

Method

Calories: 308

1. Beat each cutlet with a meat tenderizer. Beat the egg separately in a low bowl and prepare a plate with bread crumbs.
2. Dip each cutlet in egg and then bread crumbs. Press the meat in the breading so that it sticks to the meat. Refrigerate for at least a half hour.
3. Remove the paddle from the bowl.
4. But the oil in the bottom of the bowl, put the two cutlets on top, close the lid, set the thermostat to position 4, turn on the bottom heating element and press the on/off button. Cook the meat for 10 min and then turn the cutlets over.
5. Cook for another 5 min.
6. Serve the cutlets hot, covering the bone with aluminium foil so if the diners decide to remove the meat they will not dirty their hands.