Instructions:

This dish itself is a classic of Vienna, although it originates from Milan, as Field Marshal Radetzky is said to have brought a “costoletta Milanese” recipe back to Vienna in 1848.
Ingredients
Meat:

4 veal cutlets, ½-inch thick from the top round, tenderized
1 T (15 ml) canola oil
Salt & pepper
¼ C (31 g) flour
2 lg eggs, beaten
1 C breadcrumbs
1-2 C (230-459 g) butter
1-2 C (220-440 g) leaf lard

Potatoes:

1½ lbs (680 g) sm new white potatoes
½ C (115 g) butter, melted
2 T (5 g) Italian parsley, finely chopped
Pepper to taste

Garnish:

1 lemon, cut into wedges

Directions

Place cutlets between pieces of wax paper and gently pound with a meat mallet (or small heavy saucepan) until about ¼-inch thick. Rub cutlets with oil; sprinkle with salt and pepper. Set up 3 shallow dishes: 1 with flour, 1 with egg and 1 with breadcrumbs. Coat each cutlet well first with flour, then egg, then crumbs.

In a heavy frying pan, melt equal amounts of sufficient butter and lard to cover frying pan bottom to a depth of ½ inch. Working 2 at a time, place cutlets in pan, immersing in fat. Shake pan gently as meat cooks to ensure cutlets do not stick. Cook 3-4 minutes over medium heat until cutlets begin to brown; turn over; cook another 1-2 minutes so both sides are golden brown. Drain on paper towels; sprinkle lightly with salt.

Meanwhile, boil potatoes in salted water until easily pierced with a fork, about 20 minutes. Drain; place them back on the stove for a minute or so, uncovered. Peel; slice into wedges and place in a serving dish. Pour melted butter over potatoes, sprinkle with parsley and pepper.

Serving Suggestion

Serve cutlets with potatoes and garnish with lemon.

Makes 4 servings.