For all the aficionados of Italian cuisine, we introduce to you a classic that has won over hearts and taste buds far beyond the rolling hills of Lombardy. We're talking about the renowned Milanese veal cutlet, a gem of Milan's culinary tradition. And for those who love a twist, there's the unmistakable "elephant's ear", a thicker version, but irresistibly tasty and crunchy.
Ingredients:
4 veal loin chops (about 3 cm thick)
450 g of clarified butter
2 eggs
200 g of bread crumbs
Maldon salt
The Milanese veal cutlet is a true icon of Milanese dining. It's crucial to choose the right cut of veal, preferably with bone. The secret to achieving the desired crispiness is frying it in clarified butter, allowing for high-temperature cooking.
Procedure:
Start by preparing the veal chops, removing any visible fat and connective tissues. Make 2-3 small cuts along the edges to prevent the meat from curling during cooking. Gently tenderize the veal. In a separate bowl, break the eggs and whisk them with a fork. Dip the meat slices into the egg, holding them by the bone.
Coat the chops in breadcrumbs, ensuring it sticks well on both sides. Avoid breading the bone. Press lightly with the back of a kitchen knife, creating a grid pattern; this helps the breadcrumbs adhere well to the meat, preventing air bubbles during frying.
Fry the chops in the hot clarified butter. Keep the heat high and cook the cutlets for 2-3 minutes on each side. During cooking, spoon some butter over the bone too. Once the cutlets are golden brown, place them on a rack or on a paper towel, then sprinkle with a pinch of Maldon salt.
Your Milanese veal cutlets are ready! Serve them with a fresh salad or roasted potatoes.
Enjoy your meal!
No comments:
Post a Comment