Piccata alla Milanese

Juicy and quickly made steaks the Milan way.

Preparation steps

Put the steaks between the cling film and just "beat" a little to get the condition. If they are big you cut them to get smaller, they turn easier when frying. Season them.
Make a mixture of grated cheese and eggs. The mixture should be creamy, neither thick nor thin. About like making bread crumbs. If it seems too thick (depending on the size of the eggs), add a tablespoon or two of milk, and if it is too thin, add more cheese. You don't have to salt it, the cheese has an intense taste.
Put a couple of spoons of flour on a little transparent foil (I never soil the breading plates :)), add a little salt and stir. Roll all the steaks in flour first. Heat the oil in a pan. Pass each steak through a mixture of eggs and cheese and place in a pan. Fry them on each side for 3-4 minutes until golden yellow .... do not allow to darken.
Serve the steaks with tomato sauce with spaghetti or with some fine risotto. They are finest with veal steaks, but they are also fine with turkey. I would not recommend pork and beef.

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