Method

• 1.
  Using a rolling pin, atten the veal meat between two sheets of baking paper until 5mm-thick.
• 2.
  Place flour, egg and breadcrumbs in three separate bowls. Working with 1 piece of veal at a time, coat in our, dip in egg, allowing any excess to drip off, then coat in breadcrumbs. Set aside on a tray. Repeat with remaining cutlet.
• 3.
  Heat 1/2 cup (125ml) oil in a frypan over medium heat. Working with one cutlet a time, cook for 3-4 minutes each side until golden and crisp. Set aside and keep warm. Wipe pan clean and repeat with 1 remaining /2cup(125ml)oilandcutlet. Drain oil from pan and wipe clean with paper towel.
• 4.
  Return pan to medium heat and add the butter, swirling the pan until melted. Halve the steamed potatoes, then add to the pan and cook, turning regularly, for 10 minutes or until golden. Remove from heat and season well.
• 5.
  Serve the veal Milanese topped with potatoes, rocket and with lemon wedges on the side to squeeze over.