Milanese

Thin, breaded, crispy cutlets toasted with cheese and served golden brown. Whether it was in fact invented in Milan or just wears that city's name, it may be (perhaps rivaled only by fashion and risotto) that city's most famous export. Across Europe (well France calls it a paillard) and into Argentina, diners know these quick cooking treats as Milanese. For me it's dinner in a hurry.

Take a thin pounded cutlet of pork (I was using up the last pork chop), turkey, veal, or chicken, dip it in beaten egg and coat it it seasoned bread crumbs (this time for me it was salt, pepper, dried basil, onion powder, garlic powder, ad chili flakes) mixed with grated parmesan cheese. Press the bread crumbs onto the meat to make it adhere and coat it generously. Then pan fry in a mixture of olive oil and butter for extra flavor. Sometimes I top these cutlets with a slice of prosciutto and mozzarella or tomato sauce, or with a simple bright salad like these dandelion leaves.

May all your days be crispy and bright.