Cotoletta Milanese with Porcini Mushrooms

Veal cutlet, breadcrumbs, eggs, 250 g fresh porcini mushrooms, 2 shallots, 25 g butter, sweet mild apple variety (e.g., Gala), basil, lemon juice, salt, pepper, half a burrata, mild red onion (La Tropea), crema di balsamico, Parmesan cheese

1. Bread the veal cutlet (first dredge in flour, then dip in beaten eggs, and finally coat in breadcrumbs). 2. Melt enough butter or clarified butter in a pan and fry the cutlet on both sides until golden brown. 3. Place the seared cutlet in a preheated oven at 100 °C for about 10-15 minutes to finish cooking and keep warm. 4. Meanwhile, slice the porcini mushrooms thinly. Finely dice the shallots and warm them in a pan with 25 g of butter; do not brown them. Add the thin porcini slices and sauté briefly to release their flavors. 5. Thinly slice the apple and season with basil, lemon juice, salt, and pepper. 6. To serve, remove the cutlet from the oven. Arrange the warm porcini mushrooms as a "mirror" on a plate. Place the cutlet on top of the mushrooms. 7. Place the half burrata on the porcini mushrooms and garnish everything with thin rings of the red onion and a few drops of crema di balsamico. 8. Finally, sprinkle the cutlet with freshly grated Parmesan cheese.