6 veal cutlets with the bones attached, each weighing about 200g/8oz
10 basil leaves, finely chopped
2 tbsp finely grated parmesan
200g/8oz dried breadcrumbs
olive oil, for shallow-frying
1 lemon, cut into 6 wedges
Use a meat hammer or a rolling pin to flatten the chops, leaving the bone attached, then trim away the fat. Beat the eggs, then add the basil, parmesan and some pepper and salt, if you want. Place the beaten egg on a flat plate and dip each of the chops into this in turn. Once coated in egg, roll the chops immediately in the breadcrumbs to thoroughly coat. For an extra-crisp coating repeat this process, giving them a double layer of breadcrumbs.
Heat enough oil to cover the base of a large frying pan. Fry the chops, in batches, for 3-4 mins on both sides over a gentle heat until the breadcrumbs turn a deep golden; as you do this in batches, you may need to add more oil to the pan as you go.
425 kcalories, protein 37g, carbohydrate 27g, fat 20g, saturated fat 4g, fibre none, added sugar none, salt 0.7g