1/2 cup finely ground breadcrumbs, lightly toasted in the oven
3/4 cup butter (halve this if you use a non-stick pan)
Lemon wedges (optional, the Milanese don't use them but they're the perfect accompaniment)
Sprigs of parsley for garnish
Trim away any fat, and nick the membranes lest they contract and make the cutlets curl while cooking.
Flatten them out between the palms of your hands, pat them dry, salt them lightly, dip them in the egg, dredge them in the bread crumbs, pressing down to make sure the crumbs stick, and shake them gently to remove excess.
In the meantime melt the butter in a skillet large enough to contain all 4 cutlets at once, and when it begins to crackle add them.
Cook quickly, turning once so both sides brown.
Serve hot, garnished with parsley and with the lemon on the side for those who want it.
The wine? A light, zest red, for example Aglianico .