Classic Veal Milanese recipe
This typical northern dish is usually made even better by a creamy and generous portion of saffron risotto, which crowns the meal in a sensational way.
Ingredients
- 4 veal chops with the bone, cut at bone height (about 3 cm)
- 2 eggs
- Breadcrumbs
- Clarified butter (alternatively normal butter)
- 1 lemon
- salt
Instructions
- To prepare at home a classic cotoletta alla milanese, just like the ones you enjoy in northern Italy with a creamy saffron risotto, you will need to start from the purchase in a butcher shop of a good quality meat, with the bone. Remove any residual bone and wash the meat, dry it and place it on a cutting board. Beat the meat starting from the outside towards the inside and then incise the edge about 3 times, so that it will not curl up during cooking.
- Beat the eggs in a bowl, place the breadcrumbs in another. Dip the meat first in the eggs, then in the breadcrumbs, massaging well.
- Melt about a tablespoon of butter in a skillet and when it sizzles, lay the meat in it. Cook each side for about 3 minutes on high heat, or until golden brown. You will only need to turn the meat once. Finally, place it on a sheet of paper towels or, even better, on a small grill with a plate underneath. In this way the side in contact with the grill will not soften and will remain crispy.
- Season with salt and garnish with lemon juice. If you really want to feel like you're in Milan, serve with a delicious saffron risotto. Enjoy!