Take a veal cutlet, a breading of egg and white bread crumbs and butter for frying. And the result is a succulent, classic Cotolettaalla Milanese - a recipe that has been associated with the city of Milanfor 800 years.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 8 minutesmins
Total Time 18 minutesmins
Course Main Course, main dish, meat dish
Cuisine high protein diet, Italian, meat, Mediterranean, traditional food
Servings 4serves
Calories 369kcal
Ingredients
4cutlets veal , with rib bones, each approx 250 g
2eggslarge
140 gapprox breadcrumbsunseasoned and finely ground
plentybutterpossibly mixed with 2 tablespoon of oil
salt
lemonif desired
Instructions
Remove the meat from the bone at the bottom so that it does not brown when frying. Only lightly tenderise the meat. Whisk the eggs briefly in a bowl with a fork. Sprinkle breadcrumbs onto a plate. Coat the cutlets one by one in the egg mixture and let any excess liquid drip away when removing them. Turn the meat in the breadcrumbs; press the crumbs gently with the flat of your hand. The bone is not breaded.
Melt butter (and oil) in a large pan at medium temperature. It must not get too hot. When the butter stops foaming, add the breaded chops and fry on both sides until golden brown (about 8 minutes). Hold the meat by the bone when turning as this keeps the breading intact.
After frying, let the Milanese cutlet stand briefly on a preheated plate. Only now is it salted and then, depending on taste, served with lemon. The meat on the bone should be pink.