A Milanese veal chop on the table!

Sometimes I like to tell not a recipe, described step by step, but only, no frills, a dish that I put on the table;
accomplices maybe, like this time, the beautiful veal cutlets, from local farms.

And above all on offer ...

And here on the table, therefore, a golden Milanese veal chop (not a veal Wiener schnitzel)!

Accompanied by a beautiful pan-fried peppers, onions & tomatoes and the spicy potato wedges made baked.

Preparation:

As anticipated, this is not a recipe
(to describe how to prepare a perfect Milanese veal chop it would take a pretty paginona ... - I will do, I promise!)
but only of a story.

We start with a nice veal cutlet breaded and browned well in plenty of ghee.

That, after being golden on both sides and dried on paper towels ...

... it is served on the table accompanied by peppers and crispy potato wedges!

What to say?
Buon appetito!

ADVICES AND NOTES:

• For the Pan-fried peppers, onions & tomatoes was used my light version, here the recipe.
  For those who prefer a more substantial version here is the summer baked-pan of peppers, onions & tomatoes!
• The potatoes were prepared following the recipe of Baked country Cut potatoes.