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2 veal loin chops, with bone
2 eggs, lightly beaten
2 cups very fine ground breadcrumbs
8 tablespoons clarified butter
Salt
2 lemon wedges
Clean the bone removing the skin if necessary. Trim away the skin around the cutlet. Pound lightly the meat to make it thinner.
Cotoletta alla Milanese is, as the name says, a dish typical of Milan. It is somewhat
similar to the Wiener-
Cotoletta is in Italian a loin chop cooked with its bone attached. "Cotoletta alla Milanese" is a veal cutlet breaded and fried in butter. It is a very simple preparation but some basic rules need to be followed in order to do it right.
In Milan, where the Milanese cutlet originates, only choice veal chops from suckling
calves are used, the ones that have been fed only mother's milk, otherwise the meat
will result stringy and tough. The cotoletta is cut with the bone, and approximately
about 1/2-
Butter is one of the most important component. The “cotoletta” need to be thoroughly cooked, golden without brown spots. Normal butter would burn and make it look ugly. For this reason you need to use clarified butter that can resist much higher temperatures without burning in the pan. Clarified butter is really easy to make or can be bought in any supermarket.
Finally the breadcrumbs should be very finely grated from a soft white bread or the interior of the bread loaf. And of course the eggs need to be very fresh.
** Please note the clarified butter shown in the picture was freshly made, and therefore still liquid. If the butter was kept refrigerated it would be solid.
Veal Cutlet “Milanese”
Cotoletta alla Milanese
How to make a true traditional Cotoletta Milanese
Second Course >> Veal Cutlet Milanese